Strawberry Fudge Brownie Cheesecake

Ingredients:

• 8 oz of Parmesan cheese, grated
• 1/4 cup of garlic, minced
• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup of sugar
• 1 tsp of vanilla extract
• 3 eggs
• 1/2 cup of strawberry preserves
• 1/4 cup of cocoa powder
• 1/2 cup of all-purpose flour
• 1/2 tsp of baking powder
• 1/2 tsp of salt
• 1/2 cup of unsalted butter, melted
• 1/2 cup of semi-sweet chocolate chips, melted

Instructions:

1. Preheat the oven to 350°F.
2. Combine the grated Parmesan cheese and minced garlic in a food processor until well mixed.
3. Press the mixture onto the bottom of a greased 9-inch springform pan.
4. In a large bowl, beat the cream cheese, sugar, and vanilla extract together until smooth.
5. Add the eggs, one at a time, beating well after each addition.
6. Spoon the strawberry preserves on top of the Parmesan & Garlic base.
7. Pour the cream cheese mixture over the strawberry preserves.
8. Bake for 45-50 minutes or until the center is almost set.
9. Remove from oven and let it cool.
10. In a separate bowl, combine the cocoa powder, all-purpose flour, baking powder, and salt.
11. Mix the melted butter and melted chocolate chips into the dry ingredients until well combined.
12. Pour the fudge brownie mixture over the cheesecake.
13. Bake for an additional 15-20 minutes or until a toothpick inserted comes out clean.
14. Remove from oven and let it cool to room temperature.
15. Refrigerate for at least 2 hours or overnight before serving.