- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper.
- In a bowl, combine all the ingredients. Press lightly at the bottom of the pan. Bake for about 12 minutes. Cool completely and butter the inside walls of the pan.
- Tightly wrap the bottom of the pan with aluminum foil, letting the foil hang upward.
- Reduce the oven’s temperature to 170 °C (325 °F).
- In a bowl in the microwave oven, melt the chocolate with the cream. Stir until smooth. Let the ganache cool.
- In a food processor, combine the sugar and flour. Add the remaining ingredients and pulse until the mixture is just smooth. Pour 250 ml (1 cup) of the cheese mixture into the bowl with the ganache and stir to combine. Set aside. Pour the remaining cheese mixture over the crust.
- Pour the chocolate mixture into a pastry bag fitted with a 1-cm (1/4-inch) plain tip. Insert the tip of the pastry bag into the cheese mixture and squeeze out 15 to 30 ml (1 to 2 tablespoons) of chocolate mixture into the cheesecake batter. Repeat this around the cake with the remaining chocolate mixture. With a spoon, cover the chocolate smudges on the surface of the cheesecake with the plain mixture for a more uniform cheesecake or make dots with the remaining chocolate mixture on top of the cheesecake (see picture).
- Prepare a water bath: Place the cheesecake in a large baking dish and pour boiling water into the dish halfway up the pan.
- Bake in the centre of the oven for about 1 hour and 50 minutes or until a thermometer inserted into the centre of the cheesecake reads 65 °C (150 °F). Remove the cheesecake from the water bath and the aluminum foil. Let cool for about 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled. Run a knife around the pan and unmould the cheesecake.