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Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix together melted butter, sugar, eggs, and vanilla extract until well combined. Add cocoa powder, flour, salt, and baking powder. Stir until just combined.
Pour the brownie batter into the prepared pan and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool completely.
Prepare the Cheesecake Layer:
In a large mixing bowl, beat the cream cheese until smooth. Add sugar and continue to beat until well combined.
Add eggs, one at a time, beating well after each addition. Mix in vanilla extract and dissolved coffee.
Pour the cheesecake batter over the cooled brownie base and spread it evenly. Bake for 45-50 minutes, or until the center is set and the edges are lightly browned. Allow to cool completely in the pan.
Prepare the Chocolate Ganache Topping:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate. Let sit for 5 minutes, then stir until smooth.
Pour the ganache over the cooled cheesecake, spreading it evenly. Refrigerate for at least 4 hours or overnight before serving.
Prep Time: 30 minutes | Cook Time: 1 hour 15 minutes | Total Time: 5 hours 45 minutes (including cooling and chilling time)
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