– 2 ⅔ cups White granulated sugar – 4 Large eggs cold – 1 Egg yolk cold – ⅔ cup Oil canola or vegetable – 10 tablespoon Unsalted butter melted – 1 teaspoon Pure vanilla extract – 1 cup All-purpose flour – 1 ½ cups Unsweetened cocoa powder I prefer dutch proce – 2 tablespoon Cornstarch – ½ teaspoon Salt – 1 cup Semi-sweet chocolate chip – 1 cup Milk chocolate chip – ½ cup Semi-sweet chocolate chip – ¼ cup Heavy cream – 24 oz Cream cheese room temperature – ½ cup White granulated sugar – ½ cup Unsweetened cocoa powder – ½ cup Sour cream room temperature – 1 ½ cups Heavy cream – ¾ cup Powdered sugar – 1 teaspoon Pure vanilla extract – 1 cup Semi-sweet chocolate chip – ¾ cup Heavy cream
Preheat oven to 350°F. Prepare 9X13 pan with nonstick baking spray. Line bottom and sides with parchment. Spray again.A basin should include flour, cocoa powder, cornstarch, and salt. Whisk eggs, yolk, and sugar in a mixer. Beat 5 minutes high.
1
Microwave butter while eggs mix. Let it cool slightly. After beating the eggs, add oil, melted butter, and vanilla. Low-mix until combined. Detach mixer.Stir in dry ingredients. Folding until completely combined should not deflate eggs.
2
Pour batter in pan. Bake 60–70 minutes. After baking, brownies have firm sides but underdone inside.Before preparing the crust, let it sit for 25 minutes. Spray a 9-inch spring form pan with non-stick baking spray.
3
Use gloves to press warm brownies into crust. Consider using just the brownie center and ¾ of the pan. Halfway up the pan. Hand-compact. Let it rest while mixing batter.Heavy cream steams in a saucepan over medium heat.
4
Place chocolate chips in a small bowl. Cover chocolate chips with hot cream. One minute, 30 seconds. Mix thoroughly. Melt remaining chocolate in 10-second increments in microwave. Set aside.
5
Mix cream cheese on high for 1 minute. Bowl scrape. Mix sugar and sifted chocolate powder. Low-beat till combined. Then beat high for 1 minute. Scrape the basin to combine chocolate powder.Mix sour cream with chocolate ganache.
6
Freeze whisk and metal mixing basin for 10 minutes. Remove the bowl from the freezer and add heavy cream, sugar, and vanilla. High-beat till stiff peaks.Mix whipped cream into cheesecake. Fold to merge. Be nice! Cheesecake batter should be creamy.
7
Cover the brownie crust with cheesecake batter. Chill overnight or at least 6 hours under foil.Heat heavy cream in a pot on medium until steaming. Put chocolate chips in a small basin. Cover chocolate chips with heated cream.
8
One minute, 30 seconds. Mix thoroughly. Melt remaining chocolate in 10-second increments in microwave.Refrigerate 45 minutes. Stir every 10 minutes.
9
This may take longer depending on fridge temperature. Chill chocolate ganache till pudding or frosting.Spread cheesecake batter. Add chocolate chips.
10