Brownie Mosaic Cheesecake

Yield: 12 to 16 servings

Ingredients

Brownies

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

Cookie Crust

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

Cheesecake

• 24 ounces regular Philadelphia cream cheese (room temperature)
• 4 eggs (room temperature)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

Ganache Topping

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

Instructions

1. Heat oven to 250 degrees F. Grease an 8 inch square pan and a 9 or 10 inch springform pan.

Brownies

1. Whisk together butter and cocoa until smooth, then whisk in eggs and vanilla extract. stir in four and salt until all moist. Pour into a 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 to 1 inch brownie cubes for the recipe. Eat the rest.

Cookie Crust

1. Mix all ingredients and press into the prepared springform pan about 1 inch up the sides and on the bottom. Refrigerate until ready to use.

Cheesecake

1. Beat cheesecake until fluffy. Slowly beat in sugar, scraping the sides until smooth.
2. 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.
3. Bake at 350 degrees F for 45 minutes. The outside will be golden and completely set and the middle will wobble a bit.
4. Cool completely.

Ganache

1. 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.