Shelly's Recipe

TRUFFLE BROWNIE CHEESECAKE

Category: Cheesecake

Brownie Layer
6 tbsp melted butter
1 1/4 cups sugar
1 tsp vanilla extract
2 eggs
1 cup plus 2 tbsp flour
1/3 cup cocoa
1/2 tsp baking powder and salt

3 (8 oz) pkg cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 tsp vanilla extract
1/4 tsp salt
1 (12-oz pkg.) special dark chocolate chips, divided
1/2 tsp shortening

Preheat oven to 350. Grease 9-inch springform pan. Prepare Brownie Layer.

Brownie Layer: Stir together butter, sugar and vanilla extract. Add eggs; stirring until blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan.

Meanwhile make cheesecake batter. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended.

Set aside 2 tbsp chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Gradually blend melted chocolate into cheesecake batter.

Immediately after removing brownie from oven, spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.

Place remaining 2 tbsp chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake. 10 to 12 servings.