: Chocolate Nut Cheesecake

Beat the cream cheese in a large bowl until smooth.Keep mixing on low speed to avoid incorporating too much air, which can cause cracks.
Add the powdered sugar and flour, mixing gently without over-beating.The mixture should be creamy and unified, free of lumps.
Add the eggs and extra yolk one at a time; beat on low speed just until incorporated after each addition.Slow mixing preserves the dense, creamy texture expected from a classic cheesecake.
Add the cream and vanilla, then fold with a spatula until homogeneous.The batter should be silky and pourable, without streaks.

Pour the filling over the cooled biscuit base.
Place the pan in a large baking tray and pour hot water around the outside until it reaches halfway up the sides.The water bath ensures gentle, even baking and prevents cracks.
Bake at 160°C for 60–80 minutes.The edges should be set and the center should jiggle slightly when gently shaken.
Turn off the oven, leave the door ajar, and let the cheesecake rest inside for 1 hour.This slow cooling stabilizes the surface and minimizes cracking.
Remove from the oven and cool completely at room temperature.
Wrap in plastic wrap and let rest in the refrigerator for at least 8 hours (preferably overnight).Long chilling allows the texture to firm and flavors to develop fully.