6 tbsp melted butter
1 1/4 cups sugar
1 tsp vanilla extract
1 cup + 2 tbsp all-purpose flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt
Preheat oven to 350 degrees.
Grease a 9-inch springform pan.
In a mixing bowl, stir together the melted butter, sugar, and vanilla extract. Add the eggs and stir to blend. Stir in the flour, cocoa, baking powder, and salt; blend together well. Spread the batter into the prepared pan and bake 25 to 30 minutes or until the brownie layer pulls away from the sides of the pan.
Meanwhile, prepare the Truffle Cheesecake Layer:
3 blocks (8-oz each) cream cheese, softened
3/4 cup sugar
1/4 cup heavy cream
2 tsp vanilla extract
1/4 tsp salt
1 pkg (12-oz)* special dark chocolate chips, divided
1/2 tsp shortening (do not use butter, margarine, oil, or spread!)
In large mixer bowl beat the cream cheese and sugar using an electric mixer on medium speed until smooth. Gradually beat in the eggs, heavy cream, vanilla, and salt until well blended.
Set aside 2 tablespoons of the chocolate chips. Place the remaining chips in large microwave-safe bowl. Microwave on high for 1 1/2 minutes or until the chips are melted and smooth when stirred. Gradually blend the melted chocolate into the cheesecake batter.
Remove the brownie layer from the oven and immediately spoon the cheesecake mixture over the brownie layer. Return to oven; continue baking 45 to 60 minutes or until the center is almost set. Remove from oven to a wire rack. Using a thin knife, loosen cake from the side of the pan. Cool to room temperature. Remove side of pan.
Place the remaining 2 tablespoons of chocolate chips and the shortening in small microwave-safe bowl. Microwave at medium power 30 seconds or until chips are melted and mixture stirred becomes smooth. Drizzle over the top of the cheesecake.
Cover and refrigerate several hours until cold.
Keep leftovers covered and refrigerated.
Yield: 10 to 12 servings.