Brownie Bottom Cheesecake (Print Version)

# Ingredients:

01 - ½ cup unsalted butter, melted.
02 - 2 cups granulated sugar, divided.
03 - 5 large eggs, room temperature, divided.
04 - 2 teaspoons pure vanilla extract, divided.
05 - ⅓ cup unsweetened cocoa powder.
06 - ½ cup plus 2 tablespoons all-purpose flour, divided.
07 - ¼ teaspoon salt.
08 - ¼ teaspoon baking powder.
09 - 24 ounces cream cheese, softened.
10 - ½ cup sour cream.
11 - ½ cup heavy cream (for optional ganache).
12 - ½ cup semi-sweet chocolate chips (for optional ganache).
13 - Fresh berries (optional).

# Instructions:

01 - Heat oven to 350°F. Grease 9-inch springform pan and line with parchment.
02 - Mix melted butter, 1 cup sugar, 2 eggs, and vanilla. Fold in cocoa, flour, salt, and baking powder.
03 - Pour batter in pan and bake 15-18 minutes until edges set.
04 - Beat cream cheese and remaining sugar until smooth. Add eggs one at a time, then vanilla, sour cream, and flour.
05 - Pour over brownie base and tap pan to remove bubbles.
06 - Reduce heat to 325°F, bake 40-45 minutes. Cool in oven then refrigerate 4 hours.

# Notes:

01 - Can be made ahead and frozen for up to 2 months.
02 - Add toppings just before serving.
03 - Let ingredients come to room temperature for best results.

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