A dense brownie base, a creamy cheesecake layer, and warm, shiny chocolate frosting on top… Three desserts in one slice! Perfect for special occasions, tea time, and especially chocolate cravings 
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Ingredients
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1. For the Brownie Base
• 1/2 cup (115 g) unsalted butter, melted
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup (40 g) cocoa powder
• 1/2 cup (65 g) all-purpose flour
• 1/4 teaspoon salt
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2. For the Cheesecake Layer
• 450 g cream cheese (softened)
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120 g) sour cream
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3. For the Hot Chocolate Fudge
• 1/2 cup (120 ml) heavy cream
• 1 cup (170 g) semi-sweet chocolate chips
• 2 tablespoons butter
• 2 tablespoons corn syrup (or honey)
• 1 teaspoon vanilla extract
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4. Optional Topping
• Whipped cream
• Chocolate shavings / chocolate chips
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Instructions
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1. Brownie Base
1. Preheat the oven to 160°C (325°F).
2. Grease a 23 cm (9 inch) springform pan and line the bottom with parchment paper.
3. In a bowl, cream the melted butter and sugar until smooth.
4. Add the eggs one at a time, then stir in the vanilla.
5. Add the cocoa, flour, and salt and mix just until combined (do not overmix).
6. Pour the batter into the pan and smooth the top.
7. Bake for 20–25 minutes (it should be set but still slightly soft in the center).
8. Remove from the oven and let cool slightly.
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2. Cheesecake Layer
1. Beat the cream cheese until smooth.
2. Add the sugar and beat until the mixture is creamy.
3. Add the eggs one at a time.
4. Add the vanilla and sour cream and mix just until combined.
5. Pour the mixture over the cooling brownie base and smooth the surface.
6. Bake for 45–50 minutes.
• The edges will be set, the center will jiggle slightly.
7. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour.
8. Then chill in the refrigerator for at least 4 hours (preferably overnight).
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3. Warm Chocolate Fudge
1. Heat the cream in a small saucepan until it comes to a boil.
2. Add the chocolate, butter, and corn syrup.
3. Stir slowly until the mixture is completely smooth and shiny.
4. Remove from heat and add the vanilla.
5. Once slightly cooled, pour over the cold cheesecake and spread gently.
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4. Serving
• Let the cheesecake rest for another 30 minutes for the topping to set completely.
• For clean slices, dip the knife in hot water and dry it after each cut.
• You can decorate the top with whipped cream and chocolate shavings.
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