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(Yield: 16-20)
For the brownie base:
- 1 cup unsalted butter, melted
- 1 1/3 cups semi-sweet chocolate chips, divided
- 3/4 cup cocoa powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs, room temperature
- 1 yolk, also room temperature
- 1 tablespoon coffee
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon hot water, plus more
For the cheesecake top:
- 16 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 pinch salt
- 2 eggs, room temperature
Preheat oven to 350 degrees F and line a 9 x 9 square pan with parchment paper. This can be tricky. You will probably have to clip the corners.
In a large bowl, melt the butter in the microwave, about 1 minute on high. Add 1 cup of the chocolate chips to the butter and zap at 50% power for 15 seconds. Stir and zap again if necessary. You want it to be smooth. Immediately add the cocoa powder and salt and mix well.
Add in the white and brown sugar, then add eggs and yolk, coffee and vanilla and mix until smooth. Add in the flour and the hot water. Mix well. Fold in the remaining chocolate chips.
Reserve about 1/2 to 3/4 cup of the brownie batter in a small bowl and pour the rest into the lined baking dish. It will be sticky. You might need to moisten your fingers to press into the corners. Put the pan into the refrigerator while making the topping.
In a stand mixer, whip the cream cheese for about 3 to 4 minutes until smooth. If there are a few lumps, it’s okay. Add in sugar, salt, and vanilla. Mix well. Add eggs one at a time and incorporate well.
Remove the brownie pan from the refrigerator and spread the cream cheese mixture on top. Add the reserved brownie mixture in dollops on top. (If it looks thick, add a little more hot water and stir first.) Using a toothpick or skewer or knife, swirl the chocolate into the cheesecake.
Bake the cake for 10 minutes at 350 degrees F. REDUCE the temperature to 325 degrees F and bake another 35 minutes. Remove from oven and let cool at least 20 minutes before cutting. If you let cool completely, it will be easier to cut. Store in refrigerator, wrapped in saran or sealed in airtight container, for up to a week.
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