For the Fudgy Brownies:

• 4 ounces (113 g) unsweetened chocolate, finely chopped
• ¾ cup (170 g) unsalted butter
• 1 ¾ cups (371 g) granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt
• 1 cup (142 g) all-purpose flour

For the Crumb Crust:

• 1 ½ cups finely ground chocolate cookies, such as chocolate wafers or chocolate Teddy Grahams
• 5 tablespoons (71 g) unsalted butter, melted
• ⅓ cup (71 g) granulated sugar
• ⅛ teaspoon salt

For the Creamy Cheesecake:

• 3 packages (8-ounces each) (681 g) cream cheese, softened to room temperature
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (212 g) granulated sugar
• 2 cups chilled brownie cubes, from recipe above

For the Chocolate Ganache Topping:

• 3 ounces (85 g) bittersweet or semisweet chocolate, finely chopped (or use 1/2 cup chocolate chips)
• 4 tablespoons (57 g) unsalted butter
• ¼ cup heavy cream
• ½ teaspoon pure vanilla extract
• 1 tablespoon confectioners’ sugar

• Prepare the Brownies: Preheat your oven to 350°F (175°C). Line a 13×9-inch baking pan with aluminum foil, ensuring the ends extend over the two short sides to create “handles.” Lightly grease the foil. In a large microwave-safe bowl, combine the chopped unsweetened chocolate and butter. Microwave on high power for one minute. Stir the mixture, then repeat the process at 50% power in short bursts until the chocolate is fully melted and the mixture is smooth and glossy. Stir in the granulated sugar until well combined. Next, blend in the eggs one at a time, followed by the vanilla extract, mixing until just incorporated. Finally, add the flour and salt, stirring gently until no dry streaks remain. Be careful not to overmix. Spread the brownie batter evenly into your prepared pan.
• Bake the brownies for 28-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. It’s crucial not to overbake, as this will prevent them from being fudgy. Once baked, cool the brownies completely in the pan on a wire rack. When cool, use the foil handles to lift the brownies out of the pan. Refrigerate the cooled brownies for 1-2 hours until thoroughly chilled, then cut them into ¾- to 1-inch cubes. Keep these brownie cubes refrigerated until you are ready to fold them into the cheesecake batter. You will likely have more brownie cubes than needed for the cheesecake, so feel free to enjoy the delicious leftovers!
• Assemble the Crumb Crust: In a medium bowl, combine the finely ground chocolate cookies, melted butter, granulated sugar, and salt. Mix thoroughly until the crumbs are evenly moistened. Press this mixture firmly onto the bottom and 1 inch up the side of a buttered 10-inch springform pan. You can proceed directly to filling with the cheesecake mixture, or, for a firmer crust, chill it in the refrigerator for up to 2 hours.
• Prepare the Cheesecake Filling: Preheat your oven to 350°F (175°C).
• Using an electric mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until it is smooth and fluffy, ensuring there are no lumps. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Scrape down the sides and bottom of the bowl frequently to ensure everything is well combined. Then, add the vanilla extract and granulated sugar, continuing to beat on low speed until the mixture is smooth and uniform. Avoid overmixing once the eggs are added, as this can introduce too much air, leading to cracks in the cheesecake.
• Gently fold the chilled brownie cubes into the cheesecake batter by hand. Carefully pour the mixture into your prepared springform pan. Place the filled springform pan on a larger baking sheet to catch any potential drips. Bake in the middle of the preheated oven for approximately 45 minutes, or until the cheesecake appears set about 3 inches from the edge but still has a slight jiggle in the very center when gently shaken. Baking times can vary, so keep a close eye on your cheesecake.
• Once baked, turn off the oven and allow the cheesecake to cool completely in the springform pan on a wire rack. This slow cooling helps prevent cracks. After it has fully cooled to room temperature, you can prepare and apply the ganache glaze.
• Create the Chocolate Ganache Glaze: In a small saucepan, or a Pyrex measuring cup in the microwave, gently scald (heat just below boiling point) the butter and heavy cream. Be careful not to let it boil vigorously. Place the finely chopped bittersweet or semisweet chocolate in a medium bowl. Pour the hot cream and butter mixture over the chocolate and let it sit undisturbed for 1-2 minutes. This allows the heat to melt the chocolate. Stir the mixture gently with a whisk until it is completely smooth, shiny, and silky. It might appear grainy at first, but keep stirring; it will come together beautifully if the cream was hot enough and the chocolate was finely chopped. Finally, whisk in the vanilla extract and confectioners’ sugar until the ganache is perfectly smooth. Spread this luscious ganache evenly over the cooled cheesecake. Chill the entire cheesecake in the refrigerator for at least 4-6 hours, or preferably overnight, to allow it to set completely.
• To Serve: Carefully unmold the cheesecake from the springform pan. For clean slices, dip a sharp, thin knife in hot water and wipe it clean between each cut. Serve chilled and enjoy!

Brownie Choice: While our homemade brownie recipe is fantastic for this cheesecake, you can absolutely substitute it with your favorite 9×13-inch fudgy brownie recipe. The key is to select a brownie that is dense, moist, and wonderfully fudgy, rather than cakey, as this texture will hold up best within the creamy cheesecake.

Make Ahead Options: To streamline your baking process, the brownie component can be prepared a day in advance. Simply bake, cool, cut into cubes, and refrigerate until you are ready to incorporate them into the cheesecake filling. This significantly cuts down on same-day prep time.

Cheesecake Prep Ahead: The entire cheesecake, once baked and cooled, can be refrigerated a day or even two in advance of serving. This makes it a perfect dessert for entertaining, as it allows you to complete the bulk of the work beforehand. Just remember to add the ganache topping closer to serving if you want it to be perfectly fresh and glossy.

Room Temperature Ingredients: For the smoothest, creamiest cheesecake batter, ensure your cream cheese and eggs are at room temperature. This allows them to incorporate fully and prevents lumps.

Preventing Cracks: Avoid overmixing the cheesecake batter once the eggs are added. Also, cooling the cheesecake slowly (as instructed) helps prevent dramatic temperature changes that can cause cracks. Some bakers also swear by a water bath (placing the springform pan in a larger pan of hot water while baking) for an even gentler bake, though it’s not strictly necessary for this recipe if you follow the cooling instructions carefully.