Brownie Bottom Chocolate Cheesecake

Ingredients

• Brownie Crust:
• 3/4 c. all-purpose flour
• 3 T. Dutch-processed cocoa powder
• 1/4 t. baking powder
• 1/8 t. kosher salt
• 2 large eggs, at room temperature
• 1 c. granulated sugar
• 6 T. unsalted butter, at room temperature
• 1 t. vanilla
• Filling:
• 1/2 c. heavy cream, at room temperature
• 1 c. milk chocolate chips
• 2 - 8 oz. blocks cream cheese, at room temperature
• 1/2 c. granulated sugar
• 2 T. regular unsweetened cocoa powder
• 2 large eggs, at room temperature
• 1 t. vanilla extract
• Topping;
• whipped topping, for garnish

Steps

1. Preheat the oven to 350 degrees F. Lightly spray a 9-inch springform pan; line the bottom with parchment paper.
2. Brownie Crust:
3. Add flour, cocoa powder, baking powder, and salt to a large bowl: whisk together until fully incorporated; set aside.
4. In the bowl of a stand mixer with the paddle attachment or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy.
5. With the mixer off, add the flour mixture. Turn the mixer on low; mix until ingredients are well combined.
6. Pour the brownie mixture into the prepared pan. Bake 12 minutes. The crust will not be fully baked when removed from the oven.
7. Meanwhile, prepare the cheesecake filling mixture.
8. Filling:
9. To a microwave-safe bowl, add heavy cream and chocolate chips; heat in 20-second intervals until the chips have melted and the mixture is smooth without lumps; set aside.
10. In a stand mixer with the paddle attachment, beat the cream cheese until creamy and smooth. Beat in the sugar and cocoa powder until smooth.
11. Add the eggs, one at a time, mixing until combined, stopping to scrape down the sides of the bowl, as needed.
12. Fold in the melted chocolate mixture;
13. add the vanilla; stir. Pour the batter on top of the partially baked brownie crust.
14. Bake 65-70 minutes. The cheesecake is done when the sides are set but the center is still a little bit jiggly. Remove the cheesecake from the oven. Let cool to room temperature.
15. Transfer the cheesecake to the refrigerator to chill for 4 hours up to overnight, or until set.
16. Serve topped with dollops of whipped cream.
17. 8 servings.