Preheat the oven to 350°F (180°C).

In a small saucepan add sugar and water. Melt over medium heat and cook without stirring until sugar dissolves and gets a caramel color.

Place chocolate in a heatproof bowl and melt over bain-marie. Let it cool to room temperature.

Remove from heat and pour the hot caramel  into the bottom of a 9 inch (23cm) pan. Swirl the pan to spread evenly. Set aside until you prepare the cream cheese mixture.

In a large bowl mix cream cheese until smooth. Incorporate eggs one at a time, vanilla extract, salt, sweetened condensed milk, melted chocolate and evaporated milk. Mix well until combined.

Pour the cream cheese mixture over the caramel into the pan.

Place the pan in a larger pan, place it on the oven rack and add boiling water halfway up the sides of the pan.

Bake for 40-50 minutes until set or until a toothpick inserted into the center comes almost clean.

Remove the pan from water and cool completely on a cooling rack.

Cover and refrigerate for at least 4 hours or better overnight.

Run a knife around the edges of the cake to unmold it and invert onto a serving plate.

If some of the  caramel is stuck to the bottom of the pan, place the pan in a tray with hot water to melt the caramel sauce. Pour the sauce over the cake.

Add chocolate decoration  on top if desired ((I’ve made some chocolate leaves) and serve.