Melt the chocolate. You can either do this in a bowl in the microwave at 15-second increments or melt it over a double boiler.
Using a hand mixer or stand mixer, cream the cream cheese until smooth.
Add sugar, salt, and cocoa, and mix again.
Then, add the heavy cream and vanilla and mix until the batter is smooth.
Next, with the mixer turning, add the eggs one at a time, letting each incorporate into the batter before adding the next one.
Finally, add the melted chocolate and mix one final time until all ingredients are incorporated into the batter and the color is consistent throughout.
Pour the batter into the crust and smooth the top so it’s level.
Bake at 325℉ for 1 hour or until there’s just a little jiggle left in the center when you shake it slightly.
When the cheesecake has finished baking, turn off the oven but leave the cheesecake in there for another hour before placing it in the fridge.