¾ cup (94 g) all-purpose flour

3 tablespoons Dutch-processed cocoa powder

¼ teaspoon baking powder

⅛ teaspoon kosher salt

2 large eggs, room temperature

1 cup (200 g) granulated sugar

6 tablespoons (¾ stick / 85 g) unsalted butter, room temperature

1 teaspoon vanilla

½ cup (119 g) heavy cream, room temperature

1 cup (168 g) milk chocolate chips

2 blocks (8 ounces each) cream cheese, room temperature

½ cup (100 g) granulated sugar

2 tablespoons regular unsweetened cocoa powder

2 large eggs, room temperature

1 teaspoon vanilla extract

whipped topping, for garnish

Preheat the oven to 350°F. Lightly spray a 9-inch springform pan and line the bottom with parchment paper.

Brownie Crust

To a large bowl, add flour, cocoa powder, baking powder, and salt. Whisk together ingredients until they are fully incorporated. Set aside.
In the bowl of a stand mixer with the paddle attachment or in a large bowl using a hand-held mixer beat the eggs, sugar, butter, and vanilla until light and fluffy.
With the mixer off, add the flour mixture. Turn the mixer on low and mix until the ingredients are well combined.
Pour the brownie mixture into the pan and bake for 12 minutes. The crust will not be fully baked when removed from the oven. Meanwhile, prepare the cheesecake mixture.

Filling

To a microwave-safe bowl, add heavy cream and chocolate chips. Heat for 20-second intervals until the chips have melted and the mixture is smooth with no lumps. Set aside.
In a stand mixer with the paddle attachment, beat the cream cheese until creamy and smooth.
Beat in the sugar and cocoa powder until smooth.
Add the eggs, one at a time, mixing until combined. Stop to scrape down the sides of the bowl as needed.
Fold in the melted chocolate mixture.
Add the vanilla and stir to combine.
Pour the batter on top of the partially baked brownie crust.
Bake for 65-70 minutes. The cheesecake is done when the sides are set but the center is still a little bit jiggly.
Remove the cheesecake from the oven and let it cool to room temperature.

When ready, transfer the cheesecake to the refrigerator to chill for 4 hours up to overnight, or until set.

Serve topped with whipped cream.