Brownie Swirl Cheesecake

                Brownie Swirl Cheesecake

Preheat oven to 350⁰

Generously butter the bottom and sides of a 9-inch springform pan and an 8 –inch square baking pan.  Line the bottom of the springform pan with parchment paper.  Wrap the outside of the springform with 2 layers of heavy duty/wide aluminum foil, covering the bottom and extending all the way up the sides.

Melt in microwave

½ cup butter

4 oz unsweetened chocolate

Cool this mixture.  If you don’t, your brownies will be heavy and dry.  

Beat until light in color and foamy in texture:

4 eggs

½ tsp salt

Add gradually and continue beating until well creamed;

2 cups sugar

1 tsp vanilla

With a few swift strokes, combine the cooled chocolate mixture into the eggs and sugar.  Even if you normally use an electric mixer do this manually.  Before the mixture becomes uniformly colored, fold in again by hand:

1 cup flour

Spread 2 cups of the batter in the springform pan to make the crust and the rest in the baking pan.  Bake both pans about 2o-25 minutes.   Let cool on a wire rack for 1 hour.  Leave the brownie crust in the springform.  You can eat the brownies in the square pan.

Cheesecake

4 (8 oz) packages cream cheese, softened

1/3 cup sugar

¼ cup cornstarch

1 2/3 cups sugar

2 tsp vanilla

¾ cup whipping cream

3/4 cup semisweet chocolate chips-melted

Place 1 (8oz) cream cheese, 1/3 cup sugar and ¼ cup cornstarch in a large bowl and beat at low speed until creamy, scraping occasionally.

Beat in 3 (8oz) cream cheese, increase speed to high and beat in 1 2/3 cups sugar, then 2 tsp. vanilla

Blend in 2 eggs, one at a time

Add ¾ cup heavy whipping cream and beat until just blend.

Transfer  2 cups of the batter to a small bowl.  Stir in the ¾ cup melted chocolate chips.

Pour the cheesecake batter into the brownie crust pan.  Using a tablespoon, drop the chocolate batter on top of the white batter, pushing it down slightly as you go.  Using a thin, pointed knife, cut through the batter a few times in a swirling “figure-8” design, just until chocolate swirls appear. 

Place the pan in a large shallow pan containing hot water about 1 inch up sides of pan.  Bake 1 hour and 10-15 minutes at 350⁰.  The center should barely jiggle when you shake the pan. 

Cool on wire rack 1 hour.  Cover cake with plastic wrap and refrigerate overnight.

Remove sides from pan.