Chocolate Brownie Crust Cheesecake

Prepare the Brownie Crust:

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

In a microwave-safe bowl, melt the butter. Stir in sugar, eggs, and vanilla extract until well combined.

Mix in cocoa powder, flour, salt, and baking powder until just combined. Spread the batter evenly into the prepared pan.

Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese and sugar until smooth using an electric mixer.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until smooth and creamy.

Assemble and Bake:

Pour the cheesecake filling over the brownie crust in the springform pan, spreading it evenly.

Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Chill and Serve:

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform pan sides.

Slice and serve chilled, optionally garnished with whipped cream or chocolate shavings.

Prep Time: 20 minutes | Cook Time: 45 minutes | Chilling Time: 4 hours | Total Time: 5 hours 5 minutes