Cheesecake au brownie

Ingrédients

• 1 1/2 cups crushed vanilla wafers (about 45 wafers)
• 6 tbsp confectioners' sugar
• 6 tbsp baking cocoa
• 6 tbsp butter (melted)
• 3 packages (8 oz/226 g each cream cheese, softened)
• 1/4 cup butter (melted)
• 1/2 cup baking cocoa
• 4 eggs (lightly beaten)
• 1 can (14 oz/398 mL sweetened condensed milk)
• 3 tsp vanilla extract
• 1 1/2 cups crumbled brownies

Préparation

1. 1

   Make the crust. Mix the cocoa, confectioners' sugar, and vanilla wafer crumbs in a small bowl. Mix in the melted butter. Press the mixture into the bottom of a greased 9-inch springform pan. Set aside.

2. 2

   Beat the cream cheese and butter. In a large bowl, combine the cream cheese and melted butter until smooth.

3. 3

   Add the cocoa. Mix in the cocoa until fully combined.

4. 4

   Add the eggs. While beating on low speed, add the eggs until just combined.

5. 5

   Add the milk and vanilla. Slowly mix in the sweetened condensed milk and vanilla extract until just combined.

6. 6

   Fold in the brownies. Gently fold in the crumbled brownies.

7. 7

   Assemble. Scoop the filling over the prepared crust.

8. 8

   Bake. Place the springform pan on a baking sheet and bake at 350°F for about 50–55 minutes, until the centre is almost set.

9. 9

   Cool. Transfer to a wire rack and let cool for 10 minutes. Loosen the cheesecake from the pan by carefully running a knife around the sides. Let cool for 1 hour more.

10. 10

    Chill. Refrigerate overnight.

11. 11

    Decorate and serve. Top with whipped cream and pecan halves if desired. Store leftovers in the refrigerator.