Brownie Bottom Cookie Dough Cheesecake

• Vegetarian

• Refrigerated

  • 5 Egg

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 cup Chocolate chips, mini
  • 2 cup Flour
  • 2 1/4 cup Granulated sugar
  • 1/3 cup Milk chocolate chips
  • 1/2 tsp Salt
  • 3/4 cup Semi-sweet chocolate chips
  • 1 3/4 tsp Vanilla

• Oils & Vinegars

  • 1 tsp Vegetable oil

• Dairy

  • 2 stick Butter, unsalted
  • 1/2 cup Condensed milk, sweetened
  • 18 oz Cream cheese
  • 1/4 cup Milk
  • 1/2 cup Sour cream

Found on thechunkychef.com

Description

Directions

• BROWNIE LAYER:
• Preheat oven to 350 degrees F. Line bottom of a 9 springform pan with parchment paper and spray paper and sides of pan with cooking spray (I use a baking spray, but you could use regular spray and lightly dust with flour instead).
• 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 doesnt 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 325 degrees F.
• Using a stand mixer (or 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 (or when an instant read thermometer inserted into the center reads 150.
• 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:
• In a stand mixer (or 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 an offset 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.
• If you cant spread the cookie dough, gently press pieces together to spackle the cookie dough onto the cheesecake.
• 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.
• To slice, use a long, thin knife. Dip knife blade into very hot water, shake off excess and slice carefully. Between each slice, use a paper towel to wipe off cake crumbs and reside, then dip knife into the hot water again before slicing.