Preheat the oven to 325F (160C). Lightly grease an 8 inch (20cm) pan and line the bottom and sides with parchment paper. The sides need to be about 4 inch (10cm) in height. If you use a springform pan, wrap the pan with a cooking bag and 2 layers of heavy duty aluminum foil.

Separate the egg whites from the yolks.

Melt cream cheese, butter and milk over a double boiler. Remove from heat and add vanilla extract. Let it cool. Add the egg yolks and then sift the flour, cocoa powder, the cornstarch over the mixture. Whisk until well combined.

Add salt to egg whites and start whipping the whites until foamy. Gradually add sugar and whip the whites until soft peaks form.

Gradually fold the whipped whites into the cream cheese mixture.

Pour the butter into the prepared pan, tap the pan to release air bubbles,  place the pan into a larger pan and place in the oven.

Pour hot water until about halfway up the sides of the pan.

Bake for 70 minutes and then turn off the oven and leave the cheesecake in the oven with the door slightly opened for 15-30 minutes.

The cake deflates a little bit and pulls away from the sides of the pan.

Remove the pan from the oven and let it cool. Transfer into a serving plate and refrigerate if desired.

Dust with powdered sugar before serving and decorate with chocolate sticks. Cut with a hot knife.