Preheat oven to 350ºF. Line the base of a removable-bottom pan with a lightly sprayed parchment round. Cut a collar out of parchment that is the circumference of the pan and spray lightly so that it adheres to the sides of the pan. (I used a 6-inch pan). Wrap the pan in foil, so that it covers the base and sides of the pan (this will protect from water seeping in). Place prepared pan in a deep baking pan and set aside.
Place a large bowl over a pot with simmering water (bain-marie). Add chocolate to the bowl and heat until melted and smooth.
Stir in the cheesecake while still warm and allow to cool in preparation for the egg yolks.
Add the egg yolks and stir until completely combined.
Whip the egg whites to stiff peaks using an electric mixer and whip attachment.
Stir in a little of the whipped egg whites into the chocolate mixture. Then use a spatula to fold in the remaining egg whites in two additions until just combined.
Transfer the batter to the prepared pan and fill the pan that it is sitting in with water to about halfway up the outside of the baking pan.
Bake for 45 minutes, depending on your oven, or until set, then turn off the oven and do not remove the cake for another 15 minutes.
Remove cake from oven and place on a wire rack to cool in the pan.
Once completely cooled, lift the bottom out of the pan and chill in fridge, overnight preferably.
For best results cut the cake while still cold and before adding the toppings.
Chocolate Curls:
Temper chocolates and pour onto a sheet of parchment in any pattern you desire.
Allow to set and use the side of a knife or metal spatula to scrape along the surface of the chocolate to create curls.
Date Caramel:
Add water and dates to a high-powered blender and blender. This will produce a thicker consistency. Add more water a little at a time to achieve a more fluid consistency, if preferred. (see my mini video)