Brownie Bottom Chocolate Cheesecake

TIME5HOURS HRS 25MINUTES MINS
Brownie Bottom Chocolate Cheesecake is a homemade brownie crust topped with a creamy and decadent chocolate cheesecake. Then its topped with whipped cream for a dessert that is sure to satisfy everyones sweet tooth! Its like getting two desserts in one!
Ingredients
¾ cup 94 g allpurpose flour3 tablespoons Dutchprocessed cocoa powder¼ teaspoon baking powder⅛ teaspoon kosher salt2 large eggs room temperature1 cup 200 g granulated sugar6 tablespoons ¾ stick 85 g unsalted butter room temperature1 teaspoon vanilla
Filling
½ cup 119 g heavy cream room temperature1 cup 168 g milk chocolate chips2 blocks 8 ounces each cream cheese room temperature½ cup 100 g granulated sugar2 tablespoons regular unsweetened cocoa powder2 large eggs room temperature1 teaspoon vanilla extract
Instructions
Preheat the oven to 350F. Lightly spray a 9inch springform pan and line the bottom with parchment paper.
Brownie Crust
To a large bowl add flour cocoa powder baking powder and salt. Whisk together ingredients until they are fully incorporated. Set aside.
In the bowl of a stand mixer with the paddle attachment or in a large bowl using a handheld mixer beat the eggs sugar butter and vanilla until light and fluffy.
With the mixer off add the flour mixture. Turn the mixer on low and mix until the ingredients are well combined.
Pour the brownie mixture into the pan and bake for 12 minutes. The crust will not be fully baked when removed from the oven. Meanwhile prepare the cheesecake mixture.
Filling
To a microwavesafe bowl add heavy cream and chocolate chips. Heat for 20second intervals until the chips have melted and the mixture is smooth with no lumps. Set aside.
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.
Add the eggs one at a time mixing until combined. Stop to scrape down the sides of the bowl as needed.
Fold in the melted chocolate mixture.
Add the vanilla and stir to combine.
Pour the batter on top of the partially baked brownie crust.
Bake for 6570 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 and let it cool to room temperature.
When ready transfer the cheesecake to the refrigerator to chill for 4 hours up to overnight or until set.
Serve topped with whipped cream.