Preheat oven to 350deg. Line the bottom and sides (sides should have at least an inch above the edge of the pan) of an 8-in. springform pan with parchment paper. Brush the paper with coconut oil or butter (never TOXIC veg oil). Cover the bottom (outside) with foil and make sure the foil goes up more than halfway up the sides.

Melt the chocolate (over a pan of hot water). Please, never use a microwave except as a stand up desk. Cool to room temp. Beat the cream cheese until creamy. Add the egg yolk and chocolate. Set aside.

Whisk egg whites until stiff.

Add 1/3 of egg whites to cream cheese mixture and fold in with a whisk. Gently fold in the remainder.
Transfer to pan. Tap the pan onto a counter to release some of the bubbles.

Bake the cheesecake in a bain marie (water should come up at least halfway up).

Bake for 20 mins at 350deg. Lower temp to 325deg and bake for another 20 mins. Shut off the oven and leave cheesecake there for 30 mins. It willcontinue cooking with the residual heat. Remove from oven. Cool on a rack for 20 mins. Refrigerate. Best to serve when it is cold.

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