For those with a sweeth tooth!Â
Ingredients
Method
BROWNIE LAYER:
Preheat oven to 175 degrees C. Line bottom of a 9″ springform pan with parchment paper and spray paper and sides of pan with cooking spray.
In a small saucepan, melt butter and chocolate until smooth, over low heat, stirring often.
Turn off heat and whisk in sugar. Set aside to cool for 5-10 minutes, stirring often.
To a mixing bowl, add in melted chocolate mixture, milk and eggs, whisking quickly so the residual heat doesn’t cook the eggs.
Use a wooden spoon to stir in flour until just combined. Pour batter into prepared pan in an even layer, and bake for 25 minutes.
CHEESECAKE LAYER:
Remove brownie pan from the oven and set aside. Reduce oven temperature to 160 degrees c.
Using a hand mixer, beat all cheesecake ingredients together until mixture is smooth. Take care not to mix too quickly, or air bubbles will form. Pour cheesecake batter over brownie layer in pan.
Bake for 50 minutes, until center is slightly jiggly. Remove from oven and cool at room temperature, with the pan on a wire rack for 30 minutes to 1 hour. Place pan in the refrigerator for 4 hours, or overnight to chill and firm up to that amazing cheesecake consistency.
COOKIE DOUGH LAYER:
sing a hand mixer, cream together butter and both sugars on MED-HIGH speed until light and fluffy. Beat in sweetened condensed milk and vanilla extract. Beat in salt and flour. Stir in mini chocolate chips.
Use a spatula to gently spread cookie dough over the top of the cooled cheesecake.
This is done most easily when the spring has been undone and the cheesecake is free from the sides of the pan.
FINISH THE CHEESECAKE:
Microwave milk chocolate chips and vegetable oil in 30 second bursts (stirring each time), until nearly melted. Stir to melt remaining lumps. Drizzle melted chocolate over the top of the cheesecake.
