1 box brownie mix plus ingredients to prepare
16 ounces cream cheese softened
1/2 cup whipped cream
3/4 cup sugar
1 teaspoon vanilla extract
Chocolate sauce for garnish
Preheat your oven to 320 degrees F. Grease an 8 or 9-inch springform pan with nonstick spray or butter. (see note)
Prepare the brownie mix according to the package directions. Pour the brownie batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Remove the brownie from the oven.
In a medium mixing bowl, combine the cream cheese, whipped cream, sugar, and vanilla extract.
Mix everything together until it’s smooth
Stir in the eggs and spread the cheesecake mixture on top of the baked brownie. You don’t need to let the brownie cool down before topping it with the cheesecake.
Bake the cheesecake for 50 minutes, or until it is firm and only slightly jiggly in the middle
Let the cheesecake cool down in the oven for 1 hour, with the oven door open a crack. (This will help prevent the cheesecake from cracking.)
Remove your cheesecake from the oven, let cool down to room temperature, and then put it into the fridge for at least 3 hours to overnight.
Cut into 12 slices and drizzle chocolate sauce over each slice once plated, if desired.
To be able to remove the cake later from the bottom part, I recommend adding some parchment paper to the bottom. Just place baking paper on top of the spring pan bottom, add the ring and cut away the remaining paper from the sides.
Baking time will depend on your brownie mix. Follow the instructions on the package and bake until a toothpick inserted in the center comes out clean.