This dessert is definitely my favorite.

Add the eggs one at a time, beating well after each addition. Stir in the cream and flour until smooth.
Pour the cheesecake batter into the bottom of the springform pan.

Place the tin on a baking sheet and bake for 50 to 60 minutes, or until the center is firm but still slightly undulating.

While the cheesecake is in the oven, make the chocolate ganache by heating 1/4 cup of cream in a saucepan until it begins to simmer.

Remove the pan from the heat and stir the chocolate chips until smooth.