Line a 7 inch/ 18 cm spring form pan with a circle of baking paper and grease well inside the pan.
Sift flour, salt and cocoa powder and set aside.
In a large bowl beat egg yolks with sugar and vanilla until thick.
In another bowl beat the egg whites for about 5 minutes, until thick (wash and dry the beaters after the egg yolks).
Using a rubber spatula, gradually fold the dry ingredients to the egg yolk mixture, until combined. Carefully fold in the egg whites.
Pour the batter into the prepared pan and bake for 40-45 minutes or until a wooden skewer inserted in the center comes out clean. Remove the cake from the oven and let cool for few minutes. Transfer to a wire rack to cool completely.
In a large bowl combine all ingredients, except the chocolate, and beat at medium speed until well combined. Add the melted chocolate and continue beating. When the mixture becomes homogeneous, cover the bowl with plastic wrap and let it stay in the fridge for 1-2 hours to get firmer. Alternatively you can leave it in the freezer for 15 minutes.
Assemble the cake:
Using a serrated knife cut the sponge cake horizontally in three layers. Place one layer on a plate and cover it with half of the cheesecake filling. Carefully place another layer on top and add the rest of the filling. Place the third layer on top (preferably the bottom one). Use an icing spatula or a knife to spread the filling evenly around the cake. Pour the warm glaze over the cake. Decorate with chocolate candy.
Combine chocolate and milk in a heatproof bowl and place it over a pan of simmering water. Stir occasionally. When the chocolate melts completely and the mixture becomes homogeneous, pour it on top of the assembled cake.