Brie, Cranberry, and Fudge Brownie Cheesecake

Brie & Cranberry Base:

• 1 cup of Brie cheese, rind removed and cubed (about 8oz)
• 1 cup of dried cranberries
• 1/2 cup of graham cracker crumbs
• 1/4 cup of unsalted melted butter

New York-style Filling:

• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of granulated sugar
• 1/2 cup of sour cream
• 1 teaspoon of pure vanilla extract
• 3 large eggs, room temperature

Fudge Brownie Topping:

• 1/2 cup of unsalted butter, melted
• 1 cup of granulated sugar
• 3/4 cup of unsweetened cocoa powder
• 1/2 teaspoon of salt
• 2 large eggs
• 1/2 cup of all-purpose flour

Instructions:

1. Preheat the oven to 325°F.
2. Make the base: In a food processor, pulse the Brie cheese until finely grated. Add the dried cranberries, graham cracker crumbs, and melted butter. Pulse until well combined.
3. Press the base mixture into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes. Remove from the oven and let cool.
4. Make the filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the sour cream and vanilla extract. Beat until well combined.
5. Add the eggs one at a time, beating well after each addition. Pour the filling onto the cooled base.
6. Bake the cheesecake in the preheated oven for 40-50 minutes or until the edges are set, but the center is still jiggly.
7. Let the cheesecake cool completely in the pan on a wire rack.
8. Make the topping: In a medium bowl, whisk the melted butter, sugar, cocoa powder, and salt. Add the eggs and whisk until well combined. Stir in the flour.
9. Pour the topping over the cooled cheesecake, spreading it evenly.
10. Chill the cheesecake for at least 2 hours or overnight.
11. Serve and enjoy!