Preheat the oven to 200°C (390°F).

In a large bowl, beat the cream cheese and sugar until smooth and creamy.

Add the eggs, one at a time, mixing well after each addition. Stir in the double cream, vanilla extract, and flour.

Pour the batter into a greased 9-inch round cake pan.

Bake for 40-45 minutes until the edges are set and the center is still slightly wobbly.

Remove from the oven and let the cheesecake cool completely in the pan.

Prepare the chocolate sauce by placing the chopped dark chocolate in a heatproof bowl.

In a small saucepan, heat the double cream and honey until just simmering. Pour the hot cream over the chocolate and let it sit for a few minutes. Stir until smooth and well combined.

Serve the cheesecake with the chocolate sauce drizzled on top.

Enjoy!