Preheat the oven to 300 degrees Fahrenheit.
Us an electric mixer to mix the mascarpone cheese and horchata together in a medium bowl until smooth.
In a small glass bowl, melt the chocolate in the microwave in 15 to 20-second intervals, stirring in-between each until the chocolate is completely smooth.
Add the chocolate to the cheese mixture and mix until smooth.
Mix the eggs in one at a time until they are just incorporated.
Toss in the salt and mix.
Pour into the prepared spring-form pan and bake for 50 to 55 minutes.
Let the cheesecake cool to room temperature before unclasping the springform pan. Store covered in the refrigerator.