Cheesecake can be baked in shape with a diameter of 15 cm For the need to build a form with parchment paper and brush with oil (so the source recommends). I use silicone molds for cupcakes, butter I didn't miss. In a water bath melt the chocolate (for the water bath fill a large pot with water, about half, bring to the boil, turn off the stove and put in a water bath a small saucepan with the chocolate so that it does not touch the water) and mix until smooth. Add cream cheese and stir to combine. Remove the pan from the water bath.

Separate the yolks from the whites (eggs must be from the fridge).

Add to the chocolate and cheese weight the yolks and mix.

In a separate bowl with a mixer, whip the whites until a soft peak.

Gradually add the beaten egg whites into the chocolate-cheese mixture: add 1/3 protein mass and mix gently with a whisk.

Pour the mixture into the prepared mold or molds. Place the mold on a baking sheet, pour in about 2 cm of hot water. Bake cheesecake at a lower level in the 170S preheated oven for 15 minutes, if it is a single form or 10 minutes for small molds. Then reduce temperature to 160C and bake for another 15 minutes or 10, depending on shape. Turn off the oven and leave the cheesecake in the oven for another 15 minutes (or 10 if it's small tins). Remove the cheesecake from the oven and let it cool down completely before remove from the mold. I gently helped the cheesecake to separate from the molds with a knife.