Brownie Cheesecake Recipe

Brownies
2 Preheat oven to 375℉.
3 Grease and flour 2 8-inch pans.
4 Beat sugar and butter until creamy.
5 Add eggs one at a time.
6 Add vanilla.
7 Beat in cocoa.
8 Add flour and milk alternately, in three parts. Begin and end with flour.
9 Bake for 30 minutes. Cool.
38 Crumble 2/3 of the brownies and cut the rest in chunks.
Cheesecake
12 Beat cream cheese and sugar on low speed until well blended.
13 Add vanilla.
14 Keep mixer on low speed. Add eggs, one at a time beating well after each addition.
15 Fold in the sour cream.
Ganache - Make this just before serving.
19 Heat the cream and the butter until bubbles form around the edges.
20 Remove from heat and stir in chocolate until melted and smooth.
Baking and Assembly
23 Turn oven to 325F
24 Press a thick layer of the brownie crumbs in the bottom of a 10- inch springform pan. Make sure the bottom is well covered with pressed crumbs. Reserve about 1/2 cup for the top.
25 Pour in half the cheesecake mixture.
26 Add chunks of brownie.
27 Pour over the rest of the cheesecake batter.
28 Cover the bottom of the outside of the springform with aluminum foil, bringing it up the sides.
29 Place pan in larger pan of hot water (bain marie). Water should come halfway up the sides of the springform.
30 Bake for 45 to 55 minutes.
31 Turn oven off and leave door closed for 1 hour. Don’t PEEK!
32 Remove from oven, take out of bain marie (water bath) carefully.
33 Let come to room temperature.
39 Place folded paper towels lightly over the top of the cheesecake.
40 Cover with plastic wrap.
34 Refrigerate overnight.
35 About 30 minutes before serving remove plastic wrap and paper towels. Remove cake from the pan.
36 Cover in the slightly warm ganache.
37 Sprinkle reserved brownie crumbs on top.