Pre­heat oven to 350 degrees and grease and

Recipe of the Day: Brownie Cheesecake
For the Brownie:

  • 2 cups sugar

  • 1 1/4 cups All-purpose Flour

  • 2/3 cup cocoa powder

  • 1 1/2 teas salt

  • 1/2 teas bak­ing powder

  • 5 eggs

  • 2 sticks unsalted but­ter, melted and cooled

  • 1/2 cup semi-sweet choco­late chips

Cheese­cake Ingredients:

  • 3/4 cup sugar

  • 3 tbs cornstarch

  • 4 8-ounce boxes of cream cheese, softened

  • 1 teas lemon juice

  • 2 teas vanilla extract

  • 2 eggs

  • 2 tbs heavy cream

  • 2 tbs sour cream

For the Brownie:
Pre­heat oven to 350 degrees and grease and flour a 13x9 inch bak­ing pan.
Sift together the sugar, flour, cocoa pow­der, salt, and bak­ing pow­der in a large mix­ing bowl. Beat in eggs one at a time on low speed, scrap­ing the bowl occa­sion­ally and mix­ing until smooth.

Fold in choco­late chips.
Trans­fer bat­ter to a pre­pared baking pan and bake for about 30 min­utes (until a tooth­pick inserted comes out clean). Remove from oven and cool on a wire rack. Let cool.

For the Cheese­cake layer:
Pre­heat the oven to 325 degrees.
Blend sugar, corn­starch and cream cheese in a large bowl using an elec­tric mixer. Add lemon juice and vanilla extract , mix­ing thor­oughly. Add eggs one at a time, scrap­ing bowl with each addi­tion. Fold in heavy cream and sour cream.

Spread bat­ter on top of already-baked brown­ies. Bake 55–60 min­utes, until cheese­cake is lightly browned and firm.
Cool com­pletely and refrig­er­ated at least one hour before slic­ing and serving.