Ingredients

• 125 g butter (unsalted)
• 175 g dark chocolate
• 150 g white caster sugar
• 8 g vanilla sugar (1 tbsp)
• 0.2 g salt (a pinch)
• 2 eggs ((m))
• 100 g flour (all-purpose flour)
• 10 g cocoa powder
• 100 g dark chocolate
• 750 g cream cheese
• 135 g granulated sugar
• 8 g vanilla sugar (1 tbsp)
• 45 g cornstarch
• 3 eggs ((m))
• chocolate chip cookies
• 50 ml heavy cream
• 100 g milk chocolate
• cocoa powder

Instructions

1. Melt the butter together with the dark chocolate (175 g) using a double boiler. Let it cool slightly.

2. Add the white caster sugar, vanilla sugar, and salt, and mix well. Beat in the eggs one by one. Sift the flour and cocoa powder over it and fold until the batter is smooth.

3. Line a springform pan with parchment paper. Spread the brownie batter over the bottom and press lightly with the back of a spoon, also a little up the sides.

4. Melt the dark chocolate (100 g) using a double boiler and let it cool.

5. Whisk the cream cheese with the melted chocolate until smooth. Add the granulated sugar and vanilla sugar and mix well. Sift the cornstarch over the bowl and beat into the mixture. Beat in the eggs one at a time, making sure the batter stays airy.

6. Pour half of the cheesecake batter over the brownie base and smooth it out. Scatter the chocolate chip cookies over it. Pour the rest of the cheesecake batter on top and smooth the surface.

7. Place the brownie chocolate cheesecake in a preheated oven at 160 °C (320 °F). Bake for 40–45 minutes, or until the edges are firm and set while the center retains a slight wobble when gently shaken. Turn off the oven and leave it inside for 1 hour to prevent cracks. Then let it cool completely. Cover and refrigerate, preferably overnight.

8. Heat the cream almost to boiling point. Add the milk chocolate and let it sit for 1 minute. Then stir until smooth

9. Pour the ganache over the cheesecake. Dust with cocoa powder.