Soften the cream cheese by placing the unopened foil packages in a bowl of hot water. I like to do this with all five blocks so they stay sealed while softening, even though you’ll only use 4½ blocks (36 ounces) for the cheesecake.

Prepare a 9-inch springform pan by lightly buttering it, then lining both the bottom and sides with parchment paper. I prefer to neatly line the pan for smooth, bakery-style sides, but if you like the more traditional rustic look, simply press one large sheet of parchment into the pan instead. Wrap the outside of the pan with two layers of heavy-duty foil and set aside.

Once the cream cheese is softened, place it in the bowl of a stand mixer along with the sugar, cornstarch, salt, and vanilla bean paste. Beat on medium-low speed until completely smooth and creamy, stopping several times to scrape down both the bowl and paddle. Take your time here—we’re looking for a perfectly smooth batter with no lumps.

Meanwhile, lightly whisk the eggs together. This helps them incorporate quickly and evenly into the batter, allowing you to mix less and avoid adding unnecessary air.

With the mixer running on low speed, slowly drizzle in the whisked eggs, followed by the heavy cream. You can alternate between the two or add them together in a slow stream. Mix just until everything is fully incorporated.

Pour the batter through a fine-mesh sieve into your prepared pan. This extra step catches any tiny lumps and creates an incredibly silky, smooth cheesecake.

Bake at 465°F for 50–60 minutes, checking for doneness around the 50-minute mark. The top should be deeply caramelized and dark brown, while the center should still have a noticeable jiggle. For the most consistent results, use an instant-read thermometer. I personally love the texture when the center reaches 158°F, but anywhere between 148°F and 165°F works well. The lower end of the range will give you a softer, more custard-like center, while the higher end will produce a slightly firmer cheesecake.

Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 6–8 hours, but preferably overnight. Don’t rush this step—the cheesecake continues to set as it chills, and that resting time is what creates its rich, creamy, custard-like texture.

When you’re ready to serve, make the chocolate sauce. Combine the heavy cream and milk in a small saucepan and heat until it just begins to simmer. Remove from the heat, add the chocolate, and whisk until smooth and glossy. I typically prefer milk chocolate, but I recommend using dark chocolate here. The heavy cream and milk mellow its intensity, creating a perfectly balanced sauce that complements the rich cheesecake.

For the cleanest slices, dip a sharp knife in hot water and wipe it clean between each cut. Serve each slice on its side and finish with a generous pour of warm chocolate sauce. Enjoy!