The ultimate dessert for chocolate lovers! This indulgent cheesecake features a rich, fudgy brownie crust topped with a creamy chocolate cheesecake layer and finished with whipped cream. Perfect for special occasions—or just because.

---

📋 Ingredients

Brownie Crust

• ¾ cup (94g) all-purpose flour

• 3 tablespoons Dutch-processed cocoa powder

• ¼ teaspoon baking powder

• ⅛ teaspoon kosher salt

• 2 large eggs, room temperature

• 1 cup (200g) granulated sugar

• 6 tablespoons (¾ stick / 85g) unsalted butter, room temperature

• 1 teaspoon vanilla extract

Chocolate Cheesecake Filling

• ½ cup (119g) heavy cream, room temperature

• 1 cup (168g) milk chocolate chips

• 2 blocks (8 oz each) cream cheese, room temperature

• ½ cup (100g) granulated sugar

• 2 tablespoons unsweetened cocoa powder

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

Topping

• Whipped topping, for garnish

---

👩‍🍳 Instructions

1. Prep

• Preheat oven to 350°F (175°C).

• Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

---

2. Make the Brownie Crust

• In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

• In another bowl (or stand mixer with paddle attachment), beat the eggs, sugar, butter, and vanilla until light and fluffy.

• Gradually mix in the dry ingredients until fully combined.

• Pour batter into the prepared pan and bake for 12 minutes. (The crust will be partially baked.)

---

3. Prepare the Filling

• In a microwave-safe bowl, combine heavy cream and chocolate chips. Microwave in 20-second intervals, stirring in between, until smooth. Set aside to cool slightly.

• In a stand mixer, beat cream cheese until smooth.

• Add sugar and cocoa powder, and beat again.

• Mix in eggs, one at a time, scraping the bowl as needed.

• Fold in the melted chocolate mixture, then add vanilla extract and mix until fully combined.

---

4. Assemble & Bake

• Pour the cheesecake filling over the partially baked brownie crust.

• Bake for 65–70 minutes, or until edges are set and the center is slightly jiggly.

---

5. Chill

• Let the cheesecake cool to room temperature.

• Transfer to the refrigerator and chill for at least 4 hours (or overnight) until fully set.

---

6. Serve

• Slice and serve with a generous swirl of whipped topping.

---

🍽 Servings: 12 slices

Calories per serving: 450 kcal
Course: Dessert
Author: Amanda Rettke – iambaker.net