Cheesecake with a brownie base

Ingredients:

Brownie

• 3/4 cup premium flour
• 2 tablespoons cocoa powder
• 1/4 teaspoon fine salt
• 110 g butter
• 60 g dark chocolate, chopped
• 1 cup of sugar
• 2 large eggs, lightly beaten
• Special equipment: large springform cake tin with a diameter of 25 cm.

Cheesecake

• 450 g cream cheese, room temperature
• 2/3 cup sugar
• 2/3 cup sour cream
• 3 large eggs, lightly beaten
• 1 tsp vanilla extract
• Chocolate syrup, for decoration
• Whipped cream, for decoration

Preparation:

1. Preheat oven to 350°F (177°C). Coat a 10-inch springform cake pan with nonstick cooking spray.
2. BrownieIn a medium bowl, whisk together the flour, cocoa powder, and salt. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until smooth. Let the mixture cool for 10 minutes. Stir in the sugar and eggs. Add the flour mixture and stir to combine.
3. Pour the brownie batter into the prepared pan and gently tap the bottom on the work surface to create an even layer. Bake until the top is set and the edges are starting to pull away from the sides, about 30 minutes. Remove from the oven and cool completely on a wire rack.
4. CheesecakeMeanwhile, beat the cream cheese with an electric mixer until smooth. Add the sugar. Beat until light and fluffy (about 2 minutes). Add the sour cream and beat just until combined. By hand, beat in the eggs and vanilla extract, one at a time, being careful not to overmix, otherwise the cheesecake will turn into a soufflé.
5. Line the bottom and sides of the pan with foil. Place it in a deep baking pan. Pour the cheesecake mixture over the brownies and spread it into an even layer. Fill the deep baking pan with water to halfway up the springform pan. Bake until the center is still jiggly but the surface is set, about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes.
6. Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to loosen them from the sides of the pan. Let cool completely on a wire rack. Cover and refrigerate for 8 hours or overnight before serving.
   
   Cut and garnish each piece with chocolate syrup and whipped cream.