Brownie Cheesecake with Chocolate Ganache

Chocolate Brownie Cheesecake - the ultimate cheesecake for chocolate lovers. A fudgy brownie bottom, topped with a rich and creamy cheesecake with chocolate ganache drizzled over top. This three-layer yummy gooeyness is an impressive dessert.

Brownies:
¾ cup vegetable oil (171 mL)
1½ cups sugar (300 g)
1½ tsp. pure vanilla extract (7.5 mL)
3 eggs
¾ cup flour (135 g)
1/3 cup + 2½ Tbsp. cocoa
¼ tsp + 1/8 tsp. baking powder
¼ tsp. sea salt

Cheesecake:
24 oz cream cheese (675 g)
¾ cup sugar (150 g)
3 eggs, beaten
2 tsp. pure vanilla extract

Ganache:
1 lb semi-sweet chocolate chips (450 g)
2 cups heavy cream (480 mL)

Preheat oven to 350˚F (180˚C). Grease a spring-form pan.

Brownies: In a medium-sized bowl, mix together the oil, sugar and vanilla extract. Add eggs and mix until well combined.

In small bowl, combine flour, cocoa, baking powder and salt. Slowly add to the egg mixture until well combined.

Pour the batter into the prepared pan and spread evenly.

Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.

Cheesecake: Beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.

Remove brownies and lower oven temperature to 325˚F (165˚C).

Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.

Remove cheesecake and refrigerate for 4 hours, or overnight.

Ganache: Heat or microwave whipping cream to just before boiling and pour over chocolate chips. Stir continuously until the chocolate is melted and smooth.

Allow the ganache to sit for 10-15 minutes.

Transfer cheesecake to a baking pan with a wire rack. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.

Allow ganache to cool and set for 30 minutes.

Makes 8 servings.