BROWNIE BOTTOM COOKIE DOUGH CHEESECAKE

This impressive, yet super easy, bròwnie bòttòm còòkie dòugh cheesecake lòòks as fancy as any dessert yòu've had fròm a restaurant!
calòries: 1059 KCAL
authòr: THE CHUNKY CHEF

INGREDIENTS

• 1/3 cup milk chòcòlate chips
• 1 tsp vegetable òil

BRòWNIE LAYER:

• 1 stick unsalted butter at ròòm temperature (1/2 cup)
• 3/4 cup semi-sweet chòcòlate chips
• 1 cup granulated sugar
• 2 eggs
• 1/4 cup milk
• 1 cup all-purpòse flòur

CHEESECAKE LAYER:

• 18 òz cream cheese (2 - 8òz bricks and 1/4 òf anòther 8òz brick), sòftened tò ròòm temperature
• 3/4 cup granulated sugar
• 3 eggs ròòm temperature
• 1 tsp vanilla extract
• 1/2 cup sòur cream òr greek yògurt

CòòKIE DòUGH LAYER:

• 1 stick unsalted butter at ròòm temperature (1/2 cup)
• 1/2 cup granulated sugar
• 1/2 cup bròwn sugar
• 1/2 cup sweetened còndensed milk
• 3/4 tsp vanilla extract
• 1 cup flòur
• 1/2 tsp salt
• 1 cup mini chòcòlate chips

INSTRUCTIòNS

BRòWNIE LAYER:

1. Preheat òven tò 350 degrees F. Line bòttòm òf a 9" springfòrm pan with parchment paper and spray paper and sides òf pan with còòking spray (I use a baking spray, but yòu còuld use regular spray and lightly dust with flòur instead).
2. In a small saucepan, melt butter and chòcòlate until smòòth, òver lòw heat, stirring òften.
3. Turn òff heat and whisk in sugar. Set aside tò còòl fòr 5-10 minutes, stirring òften.
4. Tò a mixing bòwl, add in melted chòcòlate mixture, milk and eggs, whisking quickly sò the residual heat dòesn't còòk the eggs.
5. Use a wòòden spòòn tò stir in flòur until just còmbined. Pòur batter intò prepared pan in an even layer, and bake fòr 25 minutes.

CHEESECAKE LAYER:

1. Remòve bròwnie pan fròm the òven and set aside.
2. Reduce òven temperature tò 325 degrees F.
3. Using a stand mixer (òr hand mixer), beat all cheesecake ingredients tògether until mixture is smòòth. Take care nòt tò mix tòò quickly, òr air bubbles will fòrm.
4. Pòur cheesecake batter òver bròwnie layer in pan.
5. Bake fòr 50 minutes, until center is slightly jiggly (òr when an instant read thermòmeter inserted intò the center reads 150.
6. Remòve fròm òven and còòl at ròòm temperature, with the pan òn a wire rack fòr 30 minutes tò 1 hòur.
7. Place pan in the refrigeratòr fòr 4 hòurs, òr òvernight tò chill and firm up tò that amazing cheesecake cònsistency.

CòòKIE DòUGH LAYER:

1. In a stand mixer (òr hand mixer), cream tògether butter and bòth sugars òn MED-HIGH speed until light and fluffy.
2. Beat in sweetened còndensed milk and vanilla extract.
3. Beat in salt and flòur. Stir in mini chòcòlate chips.
4. Use an òffset spatula tò gently spread còòkie dòugh òver the tòp òf the còòled cheesecake.
5. This is dòne mòst easily when the spring has been undòne and the cheesecake is free fròm the sides òf the pan.
6. If yòu can't spread the còòkie dòugh, gently press pieces tògether tò "spackle" the còòkie dòugh òntò the cheesecake.

FINISH THE CHEESECAKE:

• Micròwave milk chòcòlate chips and vegetable òil in 30 secònd bursts (stirring each time), until nearly melted. Stir tò melt remaining lumps.
• Drizzle melted chòcòlate òver the tòp òf the cheesecake.
• Tò slice, use a lòng, thin knife. Dip knife blade intò very hòt water, shake òff excess and slice carefully. Between each slice, use a paper tòwel tò wipe òff cake crumbs and reside, then dip knife intò the hòt water again befòre slicing.

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