You are going to fall for this chocolate brownie cheesecake topped with a mocha whipped cream. The combination is absolutely amazing and sure to impress!
In a large saucepan, melt butter and chocolate over low heat until smooth. Remove from heat.
Stir in coffee powder, extracts, salt and sugar.
Add eggs, one at a time, mixing well after each addition.
Sift the flour and cocoa powder into the pan and stir until fully incorporated.
Pour into prepared pan and smooth the top.
Bake for 23-25 minutes.
Allow them to cool. Enjoy ⅓ of the pan for your treat and cut the other ⅔ of the brownies into really small pieces, about ½″ squares. Freeze the small pieces until ready to use.
Cheesecake
Preheat your oven to 350°F and grease a 9" springform pan. Mix together graham cracker crumbs, cocoa powder, sugar and butter. Press into the bottom of your pan. (Feel free to double those ingredients if you like a more substantial crust.) Bake for 7 minutes, then set aside.
In your mixer, beat the cream cheese until it is soft and completely smooth scraping the bowl a few times along the way.
Add the vanilla, salt and sugar and beat until well mixed.
Add the eggs, one at a time. Mix on low speed after each addition and for no longer than is necessary to incorporate the egg.
Pour enough of the cheesecake batter onto the graham crust to form a layer about ½″ thick. Fold the frozen brownie bits into the remaining cheesecake, being careful to leave them as intact as possible. Spread the batter with brownies into the pan, smoothing the top.
If possible, place the pan into a water bath (if not, turn the oven down to 325°F and bake for about 1 hour and 45 minutes). Bake for 1½ hours. The top should brown and the middle should be mostly set. You can check the internal temperature if you’d like, it should be at least 150°F.
Remove from water bath if using and allow to cool at room temperature for a couple of hours. Refrigerate until ready to serve.
Topping
In a microwave safe bowl, melt the chocolate until it is smooth. Start with a 30 second burst, then stir. Microwave in 15 second bursts after that, stirring after each one until just melted and smooth.
Stir together hot water and instant coffee. Stir into melted chocolate until smooth and allow to cool to room temperature.
If you have the space, place your mixer bowl and beater in the refrigerator to chill. (It's not necessary, but does help the cream whip easier.) Whip cream, vanilla and sugar until it just begins to form soft peaks.
With the mixer blade going, add the chocolate/coffee mixture to the bowl. Whip until you reach your desired consistency.
Pipe or spread over cold cheesecake. Garnish with mini chocolate chips if desired
Notes
This cheesecake cuts best when cold. It can be eaten straight from the fridge, but it better at closer to room temperature. I suggest you cut it while it is still cold and allow it to come to room temperature as individual pieces already on their serving dishes. This will cut the time needed to come up to temperature considerably and will give you the nicest looking pieces of cheesecake.