Preheat the oven to 350 degrees F.
Line a parchment baking dish; 9 * 7 inches fits perfectly.
In a large bowl, mix the chocolate chips and butter, melt in the microwave or in a water bath, add sugar and vanilla, stir until smooth.
Wait for the mixture to cool slightly, add 3 eggs and knead quickly.
Combine corn starch, salt, and cocoa powder in a separate container. Add to chocolate and stir until smooth.
Add mini chocolate chips, mix and pour ⅔ chocolate dough into a mold, distribute.
Using a mixer, whip the cream cheese, then add sugar, egg, and vanilla, and beat again until light and fluffy.
Gently spread the cheese over the chocolate layer using a spatula. Top off the remaining chocolate mass with a spoon or pastry syringe.
Bake in the oven for ~ 35 minutes. Do not overdry.
When the cake is ready, let it cool slightly, then remove it from the edges of the parchment and cut it into pieces. Store in a closed container in the refrigerator.
