Brownie Cheesecake Recipe

Bake the crust in a 325 degree oven for 10 minutes, until it feels firm to the touch. Let it cool completely on a wire rack.

Once cool, wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil. This will protect the cheesecake from the water bath.

Pour about one third of the cream cheese mixture into the prepared crust. Scatter one third of the 16 1/2 inch brownies over the cream cheese layer.

Pour in another third of the cream cheese mixture, then top with another third of the brownies. Finish with the remaining cream cheese mixture, then gently press the last of the brownies into the top, pushing them down slightly into the filling.

Bake the cheesecake in the water bath at 325 degrees for about 1 hour 15 minutes to 1 hour 30 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.

Turn off the oven, but leave the cheesecake inside. Prop the oven door open slightly with a wooden spoon and let the cheesecake cool in the oven for about 1 hour. This slow cooling helps prevent cracks. After an hour, remove the cheesecake from the oven and water bath, then cool completely on a wire rack.

Once fully cooled, wrap the cheesecake tightly and refrigerate for several hours, or preferably overnight, to allow it to firm up completely.

To unmold, wipe the sides and bottom of the springform pan with a hot, damp towel. Run a thin metal spatula around the edge of the pan before releasing the spring. Carefully lift the cake, still on its removable bottom, from the pan sides. To transfer, gently flip the cake onto a cardboard round or flat platter, remove the bottom, then flip it over again onto another serving platter for presentation.