Ingredients: |
Ingredients: 1 3/4 Cups Sugar 1 Cup Butter, softened 1 Cup All-Purpose Flour 1 tsp vanilla extract 1 Cup semisweet chocolate morsels 2 Cups Sugar 2 tsp vanilla 2 Cups bits and pieces of chocolates, morsels and chunks 4 Large eggs 4 (1-ounce) unsweetened chocolate baking squares 4 (8-ounce) packages cream cheese 7 large eggs
Chocolate Glaze: 1/2 Cup Whipping cream 1 (12-ounce) package semisweet chocolate morsels
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Directions: |
Directions:Grease and flour 2 9-inch springform pans.
Microwave chocolate squares in a microwave-safe bowl at Medium power 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, bearing just until blended.
Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans.
Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, bearing just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
Bake at 325 for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.
Spread top one of the cooled cheesecake with 1/2 the recipe Chocolate Glaze. Remove sides of cakes; carefully slide the unglazed cake evenly on top of the glazed one. Cover and chill 8 hours.
Decorate with the remaining 1/2 of the recipe chocolate glaze on the sides of the cake. Adhere the bits and pieces of chocolates to the glaze along the side.
Make crisscrosses using chocolate syrup in a plastic bag, piped out of a tiny hole cut in a corner on the top of the cake. Make swirls of chocolate glaze along the edge of the cake evenly as possible for decoration or just glaze the entire top and omit the chocolate syrup. |