Shelly's Recipe

BROWNIE MOSAIC CHEESECAKE

Category: Cheesecake

1 recipe favorite brownies

After removing from oven, cool brownies completely and then cut them into 3/4- to 1-inch squares for use in the cheesecake (I used a pizza cutter. You will have more than the two cups of cubes, loosely measured, than you will need. (I use the extra for brownie hot fudge sundaes!) Add cubes to cake batter as directed below.

Crumb Crust
3 cups finely ground Oreos, or other chocolate cookie
10 tbsp unsalted butter, melted
2/3 cup sugar
1/4 tsp salt

Stir together ingredients and press into bottom and 1 inch up side of a buttered 10 inch springform pan. Fill right away or chill for up to 2 hours.


Cheesecake
3 (8-oz) pkg cream cheese, softened
1 cup sugar
4 large eggs
1 tsp vanilla

Make crumb crust as directed above for 10-inch cheesecake. Preheat oven to 350.

Beat together cream cheese and sugar with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

When completely cool, top with following glaze.

Ganache Glaze
3 oz bittersweet chocolate, finely chopped
4 tbsp unsalted butter
1/4 cup heavy cream
1/2 tsp vanilla
1 tbsp powdered sugar

Place finely chopped chocolate in a medium size mixing bowl. Scald the butter and cream together in a saucepan (or in the microwave on HIGH for 1 minute). Pour the cream mixture over the chocolate and stir until the chocolate is completely melted. Whisk in vanilla and then whisk in powdered sugar until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.