Brownie Mosaic Cheesecake

I miss this cheesecake... I actually made it last Easter, and it will probably make a reappearance for this one. It's so, so good. With an oreo crust, creamy cheesecake studded with fudgy brownies, and a perfect chocolate ganache, it's hard to imagine that anyone wouldn't love this! It may seem like a very time-consuming recipe but if you plan ahead, it'll go by very smoothly and quickly. 

I LOVED this recipe, but the only thing I would change next time is to cut the ganache recipe in half. It may not look like that much, but I think it overpowered the creamy, light cheesecake, which is something I do not want. It is a cheesecake recipe afterall. Also, when I made this I cut the brownie recipe in half since it makes twice what you need. Next time I will probably make the whole batch since they come together so easily, and they'll be nice to have in the freezer for when I make ice cream ;). 

Brownie Mosaic Cheesecake

For the Brownies:
4 ounces unsweetened chocolate
¾ cup (1½ sticks) unsalted butter
1¾ cups sugar
3 eggs
1 teaspoon vanilla
½ teaspoon salt
1 cup flour

For the Crumb Crust:
1½ cups or 5 ounces (3 cups or 10 ounces to double) finely ground Oreos, or other chocolate cookie
5 tablespoons (10 tablespoons to double) unsalted butter, melted
1/3 cup (2/3 cup to double) granulated sugar
1/8 teaspooon (¼ teaspoon to double) salt

For the Cheesecake:
3 (8-oz) packages of cream cheese, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla

For the Ganache Glaze:
3 oz. bittersweet chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter
¼ cup heavy cream
½ teaspoon vanilla
1 tablespoon powdered sugar

Directions:

1. Brownies: Preheat oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

2. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.

3. Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan on wire rack. Remove brownies from pan, using foil handles.

4. Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake. You will have more than the two cups of cubes, loosely measured, than you will need. Add the other 2 cups of cubes to cake batter as directed below.

5. Crumb Crust: Stir together the Crumb Crust ingredients and press into bottom and 1 inch up side of a buttered 10" springform pan. Fill right away or chill for up to 2 hours.

6. Cheesecake: Preheat oven to 350°F. Beat together cream cheese and sugar with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

8. Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

9. When completely cool, top with following glaze.

10. For the glaze: Place finely chopped chocolate in a medium size mixing bowl. Scald the butter and cream together in a saucepan (or in the microwave on HIGH for 1 minute). Pour the cream mixture over the chocolate and stir until the chocolate is completely melted. Whisk in vanilla and then whisk in powdered sugar until smooth. Spread over cheesecake while ganache is still warm. Chill until ready to serve.

Source: http://smittenkitchen.com/blog/2007/08/alexs-choice/