Creamy Fudge Brownie Cheesecake

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Ingredients:

• For the Graham Cracker Base:
• 1 1/2 cups Graham Cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
• For the Cream Cheese Filling:
• 3 (8 oz.) containers Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 3 large eggs
• For the Fudge Brownie Topping:
• 1 cup semisweet chocolate chips
• 1/2 cup (1 stick) unsalted margarine
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp. salt
• 2 eggs
• 1/2 cup all-purpose flour

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan and set aside.
2. For the Graham Cracker Base: In a medium bowl, combine Graham Cracker crumbs, sugar, and melted butter. Mix well and press into the bottom of the prepared pan.
3. For the Cream Cheese Filling: In a large bowl, using an electric mixer, beat the cream cheese until creamy and smooth. Add sugar and vanilla extract; mix until well combined. Add eggs, one at a time, and beat until just blended. Pour the mixture over the crust.
4. Bake for 40-45 minutes, or until the edges are lightly golden and the center is set. Remove from the oven and let cool completely on a wire rack.
5. For the Fudge Brownie Topping: In a medium saucepan, melt the chocolate chips and margarine over low heat, stirring constantly. Add the sugar, cocoa powder, and salt; mix well. Remove from heat and add eggs, one at a time, stirring well after each addition. Add flour and mix until just combined.
6. Pour the brownie batter over the cooled cheesecake. Use a spatula to spread it out evenly. Bake for an additional 15-20 minutes or until the brownie topping is set. Let cool completely, then refrigerate for a few hours before serving.