BROWNIE MOSAIC CHEESECAKE - Bestrecipe005

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•  4 ounces unsweetened
  chocolate, chopped
•  3/4 cup (1 1/2 sticks)
  butter
•  1 3/4 cups granulated
  sugar
•  3 large eggs
•  1 teaspoon vanilla
•  1/2 teaspoon salt
•  1 cup all-purpose
  flour

•  1 1/2 cups or 5
  ounces (3 cups or 10 ounces to double) finely ground cookies such as chocolate
  wafers or chocolate Teddy Grahams
•  5 tablespoons (10
  tablespoons to double) butter, melted
•  1/3 cup (2/3 cup to
  double) granulated sugar
•  1/8 (1/4 teaspoon to
  double) teaspoon salt

•  3 (8 ounce) packages
  cream cheese, softened
•  4 large eggs
•  1 teaspoon vanilla
•  1 cup sugar
•  2 cups chilled
  brownie cubes (from recipe above)

•  3 ounces bittersweet
  or semisweet chocolate, finely chopped (can use 1/2 cup chocolate chips)
•  4 tablespoons butter
•  1/4 cup heavy cream
•  1/2 teaspoon vanilla
  extract
•  1 tablespoon
  confectioners sugar

1. For the brownies, preheat the oven to 350°F. Line a
   13×9-inch baking pan with foil, with the ends of foil extending over the two
   short sides of the pan. Lightly grease foil. In a large microwaveable bowl,
   microwave the chocolate and butter on high for one minute. Stir. Repeat the
   process at 50% power until the chocolate is completely melted and the mixture
   is smooth. Stir in the sugar. Blend in the eggs and vanilla. Add the flour and
   salt, stirring to mix well. Spread the batter evenly in the prepared pan.
2. Bake the brownies for 28-30 minutes until a toothpick
   inserted in the center comes out with moist crumbs. Do not overbake! Cool the
   brownies in the pan on a wire rack. Once cool, use the foil handles to remove
   the brownies. Refrigerate the brownies until chilled (1-2 hours) and cut into
   3/4- to 1-inch cubes. Refrigerate the cubes until ready to fold into the cheesecake.
   You’ll have more brownie cubes than needed in the cheesecake recipe so use your
   best judgment about what to do with those leftover brownie babies.
3. For the crust, stir together the crust ingredients and press
   onto bottom and 1 inch up side of a buttered 10-inch springform pan. Fill right
   away with cheesecake or chill up to 2 hours.
4. For the cheesecake filling, preheat the oven to 350°F.
5. With an electric mixer or in the bowl of an electric stand
   mixer, beat the softened cream cheese with an electric mixer until fluffy. Add
   eggs, 1 at a time, then vanilla and sugar, beating on low speed until each
   ingredient is incorporated and scraping down the bowl between additions.
6. Fold brownie cubes in very gently and pour the mixture into
   the prepared pan. Place the filled springform pan on a larger baking sheet and
   bake in the middle of the oven for 45 minutes, or until the cake is set 3
   inches from the edge but still slightly jiggly in the center (watch the time
   carefully, you may need more or less baking time based on your exact oven
   temperature).
7. Cool the cheesecake completely in the springform pan on a
   wire rack. When completely cool, top with the ganache glaze.
8. For the ganache glaze, scald (heat just below boiling) the
   butter and cream in a saucepan (or in a Pyrex cup in the microwave). Place the
   finely chopped chocolate in a medium bowl. Pour the hot cream/butter mixture
   over the chocolate and let it sit for 1-2 minutes. Stir the mixture together
   until completely smooth and silky (it might look grainy at first but it will
   come together if the cream is sufficiently warm and the chocolate is chopped
   finely). Add the vanilla and sugar and whisk until smooth. Spread over the
   cheesecake. Chill until ready to serve.
9. To serve, unmold the cheesecake from the springform pan, cut
   the cheesecake into slices and serve.

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