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Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.

In a microwave-safe bowl, combine the 1/2 cup (113g) melted unsalted butter and 1 cup (200g) sugar. Microwave gradually in 15-30 second intervals, stirring after each, until the sugar dissolves and the mixture is shiny. Set aside to cool slightly.

In a separate medium bowl, whisk together the 2 eggs, 1/2 cup (42g) cocoa powder, 1/2 teaspoon (3g) salt, 1/2 teaspoon (3g) baking powder, and 1 1/2 teaspoons (6g) vanilla until well combined.

Pour the butter and sugar mixture into the egg and cocoa mixture. Mix well with a spatula until fully incorporated.

Add the 3/4 cup (90g) flour to the batter and mix gently until just combined. If using, fold in the 1/4 cup (43g) chocolate chips.

Pour the brownie batter into the prepared 9-inch springform pan and spread evenly.

Bake the brownie bottom at 350°F (175°C) for 15 minutes.

Remove the brownie from the oven and reduce the oven temperature to 325°F (160°C).

While the brownie bakes, melt the 5 ounces (142g) semi-sweet chocolate gradually in the microwave in 15-30 second intervals, stirring until smooth. Set aside to cool slightly.

In a large bowl, using a hand mixer, cream together the 16 ounces (454g) room temperature cream cheese and 2/3 cup (133g) sugar until smooth and light.

Add the 1 tablespoon (8g) flour, 1/2 teaspoon (2g) salt, and 2 2/3 tablespoons (13g) cocoa powder to the cream cheese mixture. Mix with the hand mixer until smooth and no lumps remain.

Pour the slightly cooled melted chocolate into the cream cheese mixture and mix with the hand mixer until fully combined.

Gently mix in the 1/4 cup (60g) sour cream, 2 tablespoons (30g) heavy cream, and 2 teaspoons (8g) vanilla using a spatula.

Once all is mixed, gently fold in the 2 room temperature eggs, one at a time, using a spatula, until just combined. Do not overmix.

Pour the cheesecake batter over the half-baked brownie bottom in the springform pan.

Bake the cheesecake at 325°F (160°C) for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.

After baking, turn off the oven and leave the cheesecake inside with the oven door closed for 20 minutes.

After 20 minutes, crack the oven door open slightly and let the cheesecake cool in the oven for another 30 minutes.

Remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack. This will take approximately 1 hour.

Once at room temperature, transfer the cheesecake to the refrigerator to chill for at least 3 hours, or preferably overnight, before serving. If desired, top with chocolate ganache (melted chocolate + heavy cream mixed) before serving.


Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.

In a microwave-safe bowl, combine the 1/2 cup (113g) melted unsalted butter and 1 cup (200g) sugar. Microwave gradually in 15-30 second intervals, stirring after each, until the sugar dissolves and the mixture is shiny. Set aside to cool slightly.

In a separate medium bowl, whisk together the 2 eggs, 1/2 cup (42g) cocoa powder, 1/2 teaspoon (3g) salt, 1/2 teaspoon (3g) baking powder, and 1 1/2 teaspoons (6g) vanilla until well combined.

Pour the butter and sugar mixture into the egg and cocoa mixture. Mix well with a spatula until fully incorporated.

Add the 3/4 cup (90g) flour to the batter and mix gently until just combined. If using, fold in the 1/4 cup (43g) chocolate chips.

Pour the brownie batter into the prepared 9-inch springform pan and spread evenly.

Bake the brownie bottom at 350°F (175°C) for 15 minutes.

Remove the brownie from the oven and reduce the oven temperature to 325°F (160°C).

While the brownie bakes, melt the 5 ounces (142g) semi-sweet chocolate gradually in the microwave in 15-30 second intervals, stirring until smooth. Set aside to cool slightly.

In a large bowl, using a hand mixer, cream together the 16 ounces (454g) room temperature cream cheese and 2/3 cup (133g) sugar until smooth and light.

Add the 1 tablespoon (8g) flour, 1/2 teaspoon (2g) salt, and 2 2/3 tablespoons (13g) cocoa powder to the cream cheese mixture. Mix with the hand mixer until smooth and no lumps remain.

Pour the slightly cooled melted chocolate into the cream cheese mixture and mix with the hand mixer until fully combined.

Gently mix in the 1/4 cup (60g) sour cream, 2 tablespoons (30g) heavy cream, and 2 teaspoons (8g) vanilla using a spatula.

Once all is mixed, gently fold in the 2 room temperature eggs, one at a time, using a spatula, until just combined. Do not overmix.

Pour the cheesecake batter over the half-baked brownie bottom in the springform pan.

Bake the cheesecake at 325°F (160°C) for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.

After baking, turn off the oven and leave the cheesecake inside with the oven door closed for 20 minutes.

After 20 minutes, crack the oven door open slightly and let the cheesecake cool in the oven for another 30 minutes.

Remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack. This will take approximately 1 hour.

Once at room temperature, transfer the cheesecake to the refrigerator to chill for at least 3 hours, or preferably overnight, before serving. If desired, top with chocolate ganache (melted chocolate + heavy cream mixed) before serving.
