Bring the cream cheese to room temperature for easier mixing.

Roughly chop 3/4 of the chocolate and chestnuts in syrup. Reserve the remaining for later use.

Preheat the oven to 170C (338F).

In a mixing bowl, cream the softened cream cheese until smooth.

Add the chestnut cream and granulated sugar to the cream cheese. Mix until well combined.

Beat the egg separately and add it to the mixture. Mix until incorporated.

Pour in the milk and rum. Mix until evenly distributed.

Sift the cake flour into the wet ingredients.

Gently fold the flour into the mixture using a rubber spatula until just combined. Avoid overmixing.

Pour the cheesecake batter into a cake mold.

Scatter the chopped chocolate and chestnuts from Step 2 evenly over the top of the batter.

Bake in the preheated oven for approximately 35 minutes, or until the cheesecake is set but still slightly jiggly in the center.

Turn off the oven and let the cheesecake cool inside for a few minutes.

Remove the cheesecake from the oven and let it cool completely in the cake mold.

Once cooled, cover the cheesecake with plastic wrap and chill in the refrigerator for at least one hour.

In a separate bowl, combine the heavy cream and the remaining chestnut cream.

Beat the cream mixture until it forms soft peaks.

Remove the chilled cheesecake from the mold.

Top the center of the cheesecake with the whipped cream mixture.

Spread the whipped cream evenly over the top of the cheesecake.

Scatter the remaining chopped chestnuts from Step 2 on top of the whipped cream.

Shave the remaining chocolate on top of the whipped cream and chestnuts.

Slice and serve the Chocolate-Chestnut Cheesecake.