Brownie Bottom Mini Cheesecakes (Print Version)

# Ingredients:

01 - 1/2 cup unsalted butter, melted.
02 - 1 cup granulated sugar (brownie layer).
03 - 2 large eggs (brownie layer).
04 - 1 teaspoon vanilla extract (brownie layer).
05 - 1/3 cup unsweetened cocoa powder.
06 - 1/2 cup all-purpose flour.
07 - 1/4 teaspoon salt.
08 - 1/4 teaspoon baking powder.
09 - 16 ounces cream cheese, softened.
10 - 1/2 cup granulated sugar (cheesecake layer).
11 - 1 teaspoon vanilla extract (cheesecake layer).
12 - 2 large eggs (cheesecake layer).
13 - 1/4 cup sour cream.
14 - 1/4 cup heavy cream.
15 - Chocolate shavings for topping (optional).
16 - Fresh berries for topping (optional).

# Instructions:

01 - Mix butter and sugar, add eggs and vanilla. Combine dry ingredients separately then mix together.
02 - Fill muffin cups halfway with brownie batter, bake at 325°F for 10-12 minutes.
03 - Beat cream cheese with sugar, add vanilla, eggs, sour cream and heavy cream until smooth.
04 - Add cheesecake batter over brownie base, bake 20-25 minutes until edges set but center jiggly.
05 - Cool in turned-off oven 1 hour, then refrigerate at least 4 hours.
06 - Top with optional chocolate shavings or berries.

# Notes:

01 - Cool gradually to prevent cracking.
02 - Can be made 1-2 days ahead.
03 - Freezes well up to 3 months.

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