While the bananas roast, beat the cream cheese blocks at low speed for about a minute just to break them up and cream them. Add in the vanilla and then gradually add sugar beating till creamy. Add eggs, one at a time, beating in slowly. Peel roasted bananas and make sure to squeeze some of the rich banana oil from the skins before discarding them. Dice up any of the banana that remains solid. Make sure the bananas and oil are cool enough not to cook the eggs in the filling mixture and slowly add them and the oil to the mixture. A bit tricky is the next step. The chocolate needs to be hot enough to pour, and not too hot so it won't cook the eggs in the mixture. Slowly, drizzle chocolate into the mixture, preferably folding it into the mix. Pour filling mixture into the cooled spring form with the crust.

Place on middle rack of the oven (again keeping the extra cookie sheet 1 rack below) and bake for about 50-55 minutes. Check for doneness with a toothpick inserted in the center. It should come out clean when cheesecake is done. When done, cool on a cooling rack well away from the heat of the oven. When cooled, carefully remove spring rim and refrigerate the cheesecake for about an hour. Some of the dark chocolate can be retained and re-melted, then drizzled on top of the cheesecake.