Ultimate Chocolate Brownie Cheesecake

Ultimate Chocolate Brownie Cheesecake

Ingredients

For the Brownie Base

 * 1/2 cup unsalted butter, melted

 * 1 cup granulated sugar

 * 2 large eggs

 * 1 teaspoon vanilla extract

 * 1/2 cup all-purpose flour

 * 1/3 cup unsweetened cocoa powder

 * 1/4 teaspoon baking powder

 * 1/4 teaspoon salt

 * 1/2 cup chocolate chips

For the Cheesecake Layer

 * 16 ounces cream cheese, softened

 * 1/2 cup granulated sugar

 * 2 large eggs

 * 1 teaspoon vanilla extract

 * 1/4 cup sour cream

For the Ganache Topping

 * 1 cup semi-sweet chocolate chips

 * 1/2 cup heavy cream

 * 1 tablespoon unsalted butter

For Garnish

 * Whipped cream

 * Chocolate shavings or chopped chocolate pieces

Preparation

 * Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.

 * Make the brownie base. In a large bowl, whisk together the melted butter and sugar. Add the eggs and vanilla extract, and mix until well combined. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips. Pour the batter into the prepared springform pan and spread evenly. Bake for 15-20 minutes. The center should be set but slightly undercooked. Let it cool slightly.

 * Prepare the cheesecake layer. In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until the mixture is smooth and creamy.

 * Pour the cheesecake mixture over the brownie base. Gently spread it evenly.

 * Bake the cheesecake for 50-60 minutes, or until the center is almost set but still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for about an hour. Remove from the oven and let it cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight.

 * Make the ganache. In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and the mixture is smooth. Stir in the butter until it's melted and incorporated. Let the ganache cool slightly to thicken.

 * To serve, carefully remove the cheesecake from the pan. Pour the ganache over the top, letting it drip down the sides. Top with whipped cream and chocolate shavings or chopped chocolate pieces.

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