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Brownie Mosaic Cheesecake

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  • 1/2 cup butter, melted
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup flour

Cookie Crust

  • 2 cups Oreo cookie crumbs
  • 5 tablespoons butter
  • 1/3 cup sugar
  • 1/4 teaspoon salt


  • 24 ounces regular Philadelphia cream cheese, at room temperature
  • 4 eggs, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Ganache Topping

  • 4 ounces dark semisweet chocolate
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract


  1. Brownies: Whisk together butter and cocoa until smooth, then whisk in eggs and vanilla extract. stir in four and salt until all moist. Pour into greased 8-inch square pan and bake at 250 degrees F for about 25 minutes; cool completely. Refrigerate until cold to cut perfectly neat cubes. you will need 2 cups of 3/4-1 inch brownie cubes for the recipe. Eat the rest.
  2. Cookie Crust: Mix all ingredients and press into 9- or 10-inch greased springform pan about 1 inch up the sides and on the bottom. Refrigerate until ready to use.
  3. Cheesecake: Beat cheesecake until fluffy. Slowly beat in sugar, scraping the sides until smooth.
  4. Beat in eggs one at a time on low and beat in vanilla extract; don't overmix. Gently fold in the brownie cubes and pour into crust.
  5. Bake at 350 degrees F for 45 minutes. The outside will be golden and completely set and the middle will wobble a bit.
  6. Cool completely.
  7. Ganache: Chop chocolate and put into a bowl. Heat cream until just bubbling and pour it over chocolate. Whisk until smooth, then stir in vanilla extract. Pour over the cheesecake and refrigerate 4 hours or overnight.

Yield: 12 to 16 servings