Preheat oven to 160 degrees. Keep ready a small springform pan or two ramekins.

Boil water for the water bath. Keep a large pan ready.

Melt the chocolate in the microwave and allow to cool.

Beat the cream cheese and sugar till fluffy.

Add in the egg and beat till well combined.

Scrape down the sides of the bowl. Add the cream and vanilla, and beat till the mixture is smooth.

Pour into the prepared ramekin/ pan and keep into the large pan.

Slide into the oven and pour water covering to one half of the ramekin/pan.

Bake till the top is puffed up and when touched, is not sticky. I baked 45 minutes for the pan, it may take around 25 minutes if doing in a ramekin.

Switch off the oven and cool in the oven itself.

Pull out of the pan and cool on wire rack till it comes to room temperature.

Cool in the refrigerator till ready to serve.