Brownie Sundae Cheesecake

recipe in the description 👇 ===================================== Brownie Sundae Cheesecake Servings: 12-15 Ingredients: For the crust: 1 1/2 cups chocolate sandwich cookies, crushed 1/4 cup granulated sugar 1/4 cup melted unsalted butter For the brownie layer: 1 and 1/2 sticks of unsalted butter, plus more for greasing 2 cups sugar 4 large eggs 1/2 cup unsweetened cocoa powder 1 teaspoon vanilla extract 1 and 1/4 cups all-purpose flour 1 teaspoon salt 1 cup semi-sweet chocolate chips For the cheesecake layer: 16 ounces cream cheese, softened 1/2 cup granulated sugar 4 large eggs, separated 1 teaspoon vanilla extract 1 cup sour cream For the sundae topping: 1 cup hot fudge sauce 1 cup whipped cream 1 cup chopped nuts (optional) 1 cup sprinkles or chopped candy pieces (optional) 1 cup maraschino cherries, for garnish Instructions: Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Make the crust: In a medium bowl, mix together the crushed cookies, sugar, and melted butter until well combined. Press the mixture into the prepared pan and bake for 10-12 minutes, or until lightly browned. Let cool completely. Make the brownie layer: In a medium saucepan, melt the butter and sugar over low heat, stirring occasionally. Remove from heat and stir in the cocoa powder until well combined. Let cool slightly. Stir in the eggs one at a time, followed by the flour and salt. Stir in the chocolate chips. Pour the brownie mixture into the prepared pan over the crust and bake for 25-30 minutes, or until a toothpick inserted 2 inches from the pan's edge comes out with a few moist crumbs. Let cool completely. Make the cheesecake layer: In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined. Beat in the eggs, one at a time, followed by the vanilla extract. In a separate bowl, whisk together the sour cream and egg yolks. Add the sour cream mixture to the cream cheese mixture and beat until smooth. Pour the cheesecake mixture over the cooled brownie layer and smooth the top. Bake the cheesecake: Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking. Cool and chill: Let the cheesecake cool in the pan for 1 hour, then run a knife around the edges and release the springform. Let cool completely on a wire rack, then refrigerate for at least 4 hours or overnight. Assemble the sundae topping: Drizzle the hot fudge sauce over the cooled cheesecake. Top with whipped cream, chopped nuts, and sprinkles or chopped candy pieces, if desired. Garnish and serve: Garnish with maraschino cherries and serve chilled. Tips and Variations: To ensure a smooth cheesecake, make sure to beat the cream cheese until smooth and avoid overmixing the batter. If using nuts or sprinkles, sprinkle them over the whipped cream before serving to prevent them from sinking into the cheesecake. Consider using different flavors of extract, such as almond or coffee, to give the cheesecake a unique twist. For a more intense chocolate flavor, use dark or bittersweet chocolate chips in the brownie layer. ===================================== socials ‪@angeliusthompson1799‬YouTube