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Dairy
Easy
50 Minutes
Diets 
All the fudgy texture of a brownie with all of the creamy goodness of a cheesecake, plus the richness of dark chocolate: tap to see the full recipe.
For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
1 stick (8 tablespoons) unsalted butter, cut into pieces
5 and 1/2 ounces Elite Dark Chocolate or other good quality bittersweet baking chocolate
3/4 cup sugar
2 eggs plus 1 egg yolk
1/2 cup Mishpacha Flour
2 tablespoons Gefen Cocoa or other unsweetened cocoa
1/4 teaspoon salt
1 and 1/2 teaspoons Gefen Vanilla Extract
16 ounces cream cheese, room temperature
2 egg yolks
2/3 cup sugar
2 teaspoon Gefen Vanilla Sugar
Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 9- x 13-inch cake pan with Gefen Parchment Paper or foil.
In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and mix in sugar and then eggs, stirring vigorously with each addition. Mix in flour, cocoa, salt, and vanilla extract, stirring just until smooth.
To make the cheesecake mixture, place all the ingredients in a medium bowl and mix until combined (I like to use an immersion blender.)
Spoon the remaining brownie mixture over the top of the cheesecake mixture in 8 dollops of approximately 1 tablespoonful each.
Take a knife or spatula and run it through the dollops, creating a swirl design on top. Bake for 40 minutes, just until set. Cool completely, then cut into squares.
Pour a bit more than half the brownie mixture into the bottom of the pan and spread evenly. Pour the cheese mixture gently on top of the brownie layer and smooth with a spoon.
How Would You
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can this be frozen in advance?
Yes
Cream Cheese What kind of Cream cheese? Whipped or a block?
I would use 1 of each, as it doesn’t say. 8 oz. whipped and 1 of the 8 oz. block. The combination of both gives a great texture.