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1.Let all ingredients reach room temperature.
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2.Melt the chocolate. Stir until it is absolutely smooth then set aside for it to reach room temperature.
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3.Using a flat paddle, beat the cream cheese until smooth and soft. Add the sugar and salt and beat until the mixture is very creamy.
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Stop the mixer and scrape down the bowl.
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Add the eggs one at a time while mixing.
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Add the sour cream and the vanilla and beat until well combined.
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4.Stir 1 cup of the cream cheese mixture into the melted and cooled chocolate. Stir until the color is uniform. Then turn all of the chocolate mixture back in to the rest of the cream cheese batter and beat just to blend.
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5.Smooth the cake top flat. Set the filled pan on a sturdy baking sheet or jelly-roll pan. Set the cake in the center of a pre-heated oven and bake for 40 minutes.
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NOTE: It is very important that the oven be at 350 deg F when you put the cake in it. I also recommend that you do not open the oven for the first 30 minutes at least!
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You bake essentially till the entire top of the cake has a dull finish, and the top just jiggles slightly when you tap the side of the pan. It should not move in waves as if it were liquid.
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6.Remove the cake from the oven and set it on something that is heat proof.
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7.Increase the oven temperature to 450 deg F. While the oven is heating, prepare the topping by combining the sour cream and sugar.
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8.Wait until the oven has reached 450 deg F. then spread the topping on top of the cheese cake and return it to the oven.
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9.Bake for 10 more minutes.
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10.Turn the oven off and open the door. Let the cheese cake sit in the oven for about 30 minutes.
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11.Remove the pan and set it on a wire rack to cool. This rack should be away from drafts.
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When it has reached room temperature, cover it with plastic wrap and stick it in the fridge for at least four hours to allow the cake to become firm.
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I recommend removing it from the fridge for about 30 minutes before you serve it.
