Decadent Brownie Cheesecake

Shortbread Base

• 7 oz. shortbread cookies, crushed
• 3 tbsp unsalted butter, melted

Plain Cheesecake Filling

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs

Fudge Brownie Topping

• 1/2 cup semisweet chocolate chips
• 1/4 cup unsalted margarine, chopped
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup all-purpose flour

Instructions

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. To make the shortbread base, mix together the crushed shortbread cookies and melted butter. Press the mixture firmly onto the bottom of the prepared pan.
3. To make the cheesecake filling, using an electric mixer, beat the cream cheese until smooth. Add the sugar and vanilla and beat until well combined. Add the eggs, one at a time, beating well after each addition. Pour the mixture onto the prepared crust.
4. To make the fudge brownie topping, in a small saucepan, melt the chocolate chips and margarine over low heat, stirring until smooth. Let cool for a few minutes. In a medium bowl, beat the sugar and eggs until pale and fluffy. Stir in the melted chocolate mixture and flour.
5. Pour the brownie mixture over the cheesecake layer and spread it evenly. Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
6. Let cool to room temperature and then refrigerate for at least 4 hours or overnight. Serve chilled.