Ingredients
Method
Prepare the Brownie Base
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In a mixing bowl, combine melted butter and sugar. Mix until well combined.
- Add eggs and vanilla extract, and mix until smooth.
- In another bowl, whisk together cocoa powder, flour, and salt. Gradually add to the wet ingredients and mix until just combined.
- Fold in chocolate chips, then pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes or until a toothpick comes out with a few moist crumbs. Let it cool completely.
Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add sour cream, sugar, eggs, and vanilla extract. Mix until creamy and well combined.
- Pour the cheesecake filling over the cooled brownie base and smooth the top.
- Bake in the oven at 325°F (160°C) for 35-40 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 ajar for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
Prepare the Chocolate Ganache
- In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove from heat and add the chopped chocolate. Let it sit for 5 minutes, then stir until smooth.
- Pour the ganache over the chilled cheesecake and spread evenly.
- Top with rainbow sprinkles and refrigerate for another hour before serving.
Nutrition
Notes
For best results, let the cheesecake chill overnight before serving. This dessert is rich and can be cut into smaller pieces.