Rich chocolate layered dessert (Print Version)

# Ingredients:

→ For the Brownie Crust

01 - 1 cup (226g) unsalted butter, melted
02 - 1½ cups (255g) semi-sweet chocolate chips, melted
03 - 1 cup (200g) granulated sugar
04 - 1 cup (200g) packed brown sugar
05 - ⅔ cup (65g) unsweetened cocoa powder
06 - 1 tablespoon vanilla extract
07 - 4 large eggs, room temperature
08 - ½ teaspoon baking powder
09 - ½ teaspoon salt
10 - 1 cup (125g) all-purpose flour

→ For the Chocolate Cheesecake Layer

11 - 24 ounces (680g) cream cheese, room temperature
12 - 1 cup (200g) granulated sugar
13 - ¾ cup (135g) semi-sweet chocolate chips, melted
14 - 3 tablespoons unsweetened cocoa powder
15 - 1½ tablespoons all-purpose flour
16 - 2 teaspoons vanilla extract
17 - 4 large eggs, room temperature

→ For the Chocolate Ganache Topping

18 - 1 cup (170g) semi-sweet chocolate chips
19 - 1 cup (240ml) heavy whipping cream

# Instructions:

01 - Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - In a large bowl, combine melted butter and melted chocolate chips, stirring until smooth. Add granulated sugar, brown sugar, and cocoa powder; mix until well incorporated. Stir in vanilla extract and eggs, one at a time, mixing well after each addition. Add baking powder, salt, and flour; mix until just combined.
03 - Pour the batter into the prepared pan, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean. Remove from the oven and let cool slightly.
04 - Reduce the oven temperature to 325°F (163°C). In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the melted chocolate chips, cocoa powder, and flour; mix until fully combined. Stir in the vanilla extract. Add the eggs, one at a time, mixing on low speed until just blended. Do not overmix.
05 - Pour the cheesecake batter over the cooled brownie crust, spreading it evenly.
06 - Place the springform pan on a baking sheet to catch any drips. Bake for 60-70 minutes, or until the center is set and the edges are slightly puffed. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
07 - Remove from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
08 - In a heatproof bowl, place the chocolate chips. In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let sit for 2-3 minutes. Stir until the mixture is smooth and glossy.
09 - Allow the ganache to cool slightly, then pour over the chilled cheesecake, spreading it evenly. Refrigerate for 30 minutes to allow the ganache to set.
10 - Carefully remove the sides of the springform pan. Slice the cheesecake with a sharp knife, wiping the blade clean between cuts for neat slices. Serve chilled.

# Notes:

01 - Ensure all refrigerated ingredients are at room temperature before starting to achieve a smooth batter.
02 - Mix the cheesecake batter on low speed and only until each ingredient is just incorporated to prevent cracks.
03 - Store leftovers in an airtight container in the refrigerator for up to 5 days.

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