Chop your chocolate bars into small pieces (or use chocolate chips), and place in a medium sized microwave safe bowl. Microwave in 30 second intervals, stirring after each time, until the chocolate melts and is completely smooth. Set aside to cool slightly.
In a stand mixer, or a large bowl with a hand mixer, beat the vegan cream cheese until smooth, about 1 minute. Now add the coconut cream, sugar, cornstarch and vanilla and beat until smooth, scraping down the sides as needed.
Now check the temperature of your melted chocolate. You want it to be warm, but not super hot. It also shouldn't be cool and too thick, or it will have trouble mixing. Drizzle the melted chocolate into the bowl with the cheesecake filling, and beat on low speed until well combined.
Spread the cheesecake filling over the crust in the pan. It is a little on the thick side, so use a spatula to spread it as evenly as possible.
Bake in the oven for 70 minutes. Remove from the oven and let cool at room temperature for an hour, then transfer to the refrigerator and let chill for at least 6 hours (overnight is best) before serving.
When ready to serve, carefully remove the ring around the pan, slice and enjoy. Place the ring back on the pan to store the cheesecake and keep it in the refrigerator. It can also be frozen.