Nostalgic Chocolate Rainbow Dessert (Print Version)

# Ingredients:

→ Brownie Crust

01 - 150 grams bittersweet chocolate
02 - 76 grams unsalted butter
03 - 183 grams granulated sugar
04 - 2 large eggs, room temperature
05 - 2 tsp vanilla extract
06 - 62 grams all purpose flour
07 - 27 grams cocoa powder
08 - ½ tsp salt

→ Cheesecake Filling

09 - 226 grams semi-sweet chocolate chips
10 - 680 grams full fat cream cheese, softened
11 - 140 grams granulated sugar
12 - 2 tsp vanilla extract
13 - 1 tbsp cocoa powder
14 - ½ tsp salt
15 - 140 grams sour cream, room temperature
16 - 3 large eggs, room temperature

→ Chocolate Ganache

17 - 200 grams semi-sweet chocolate chips
18 - 200 grams heavy cream
19 - 2 tbsp candy-coated chocolate pieces

# Instructions:

01 - Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and grease the sides. Melt the bittersweet chocolate and butter together in a microwave-safe bowl or over a double boiler. Stir in sugar until combined, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract. In a separate bowl, combine flour, cocoa powder, and salt. Gradually add to the chocolate mixture and stir until just combined. Pour the brownie batter into the prepared pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs. Allow to cool while preparing the filling.
02 - Reduce oven temperature to 325°F (163°C). Melt the chocolate chips in the microwave or over a double boiler until smooth. Set aside to cool slightly. In a large bowl, beat cream cheese until smooth and creamy. Add sugar and beat until combined. Mix in vanilla extract, cocoa powder, and salt. Add the melted chocolate and mix until fully incorporated. Stir in sour cream. Add eggs one at a time, beating on low speed just until each is incorporated. Pour the filling over the cooled brownie crust.
03 - Place the springform pan in a larger baking dish. Fill the outer dish with hot water about halfway up the sides of the springform pan to create a water bath. Bake for 60-70 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and water bath, run a knife around the edges, and let cool completely at room temperature.
04 - Once the cheesecake has cooled to room temperature, cover and refrigerate for at least 6 hours or overnight to set completely.
05 - When ready to serve, prepare the ganache by heating the heavy cream until just simmering. Pour over the chocolate chips and let sit for 2-3 minutes. Stir until smooth and glossy. Allow to cool slightly until it thickens but is still pourable. Pour the ganache over the chilled cheesecake, spreading it to the edges and allowing some to drip down the sides. Sprinkle the candy-coated chocolate pieces on top. Return to the refrigerator to set the ganache for about 30 minutes before serving.

# Notes:

01 - This cosmic brownie cheesecake is the ultimate chocolate cheesecake. It has a fudgy brownie crust with a chocolate cheesecake filling that's creamy and will melt in your mouth. Just like the nostalgic brownies, it's topped with decadent chocolate ganache and colorful candy-coated chips!
02 - For the best texture, make sure all refrigerated ingredients are at room temperature before mixing.
03 - The water bath helps prevent cracks in your cheesecake and ensures even cooking.
04 - This cheesecake can be made up to 3 days in advance and stored in the refrigerator.

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