Preheat the convection oven to 375°F.

Lightly coat an 8-inch round cake pan with pan spray.

Crumple and reopen the parchment.

Line the pan completely, allowing the parchment to extend at least 2 inches above the rim.

Press the parchment firmly into the bottom and sides of the pan.

Fit the mixer with the paddle attachment.

Combine the cream cheese, sugar, salt, and cocoa powder.

Mix on low speed until completely smooth, scraping the paddle, sides, and bottom of the bowl thoroughly.

Combine the couverture chocolate and cocoa mass in a heatproof container.

Heat the heavy cream, vanilla bean paste, and espresso powder until steaming.

Pour the hot cream mixture over the chocolate and cocoa mass.

Allow to stand briefly.

Emulsify with an immersion blender until completely smooth and glossy.

Add the whole eggs and yolks gradually to the cream-cheese mixture, mixing on low speed only until incorporated.

Add the chocolate-espresso ganache.

Mix on low only until homogeneous.

Scrape the bowl thoroughly.

Pass the batter through a fine-mesh sieve.

Pour into the prepared pan and level the surface.

Bake at 375°F in standard convection.

Begin checking at 40 minutes.

Continue baking until the outer portion is fully set, the surface is dry rather than wet and glossy, and darker roasted areas and cracking have developed around the exterior.

Gently move the pan. A broad section of the center should still wobble like thick custard; it should not slosh like liquid.

Remove from the oven when the exterior is fully developed and the center retains the intended soft set.

Cool in the pan on a rack at room temperature until no longer warm.

Refrigerate overnight.

Remove from the pan only after the cheesecake is thoroughly chilled.

Peel the parchment away gently.

Cut with a clean, warmed straight-edge knife.

Clean and dry the blade between slices.

Allow portions to lose some refrigerator chill before service for a softer, creamier center.