Preheat your oven to 400°F (200°C).

In a large mixing bowl, add the softened cream cheese and beat until smooth, then incorporate the granulated sugar.

Add the room temperature eggs one at a time, mixing thoroughly after each addition.

Chop and melt the dark chocolate, then cool slightly before stirring it into the batter.

Pour in the heavy cream and vanilla, mixing gently until combined.

Line a 9-inch springform pan with parchment paper and pour in the batter.

Bake for about 45 minutes, ensuring the center remains slightly jiggly.

Cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight.