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1
Preheat the oven to 325 degrees Celcius (357 degrees F).
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2
First, make the base: put the pieces of butter, sugar, flour, and cocoa into the bowl of the food processor and process until the mixture becomes a thick paste.
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3
Tip this mixture into the prepared pan and press onto the base to make a thick, even layer.
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4
Chill while making the topping.
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5
Break up the chocolate and put it in a heatproof bowl.
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6
Set the bowl over a saucepan of boiling water and melt gently, stirring frequently.
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7
Remove the bowl from the saucepan and stir until smooth.
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8
Leave for 5 minutes to cool.
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9
Put the cream cheese, eggs, sugar, and vanilla into the bowl of the food processor, Process until thoroughly combined, scraping down the sides from time to time.
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10
With the machine running add the cream through the feed tube, followed by the melted chocolate.
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11
When completely mixed pour the onto the base and spread easily.
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12
Optional: finish by scattering over the pecans.
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13
Stand the pan on a baking sheet then bake in the preheated oven for 40 minutes until just firm.
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14
Turn off the oven but leave the cheesecake in the oven, without opening the door, to cool down.
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15
Then remove the cheesecake from the oven and chill at least 4 hours (preferably overnight) before removing from the pan.
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16
Dust with cocoa before serving.
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17
Store in an airtight container in the fridge and eat within 5 days.
