What do you get when you combine a rich dark chocolate brownie crust with creamy chocolate cheesecake and chocolate drizzle? The most decadent dark chocolate brownie cheesecake recipe you'll ever find! Our HERSHEY'S SPECIAL DARK Chocolate Truffle Brownie Cheesecake is mind-blowingly chewy, creamy and chocolaty all in one. It's an impressive ending for a dinner party or an indulgent treat for your family. For a refreshing fruity pop with your chocolate cheesecake, serve slices with chilled berries. HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips truly make our desserts taste divine. Our classic, quick and easy Fudgey Special Dark Brownies will delight your tastebuds just like our dark chocolate brownie cheesecake recipe.
Heat oven to 350° F. Grease 9-inch springform pan.
Prepare Brownie Layer. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake batter.
Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended.
Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at Medium (50%) 1-1/2 minutes; stir. If necessary, microwave at Medium an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Gradually blend melted chocolate into cheesecake batter.
Immediately after removing brownie from oven, spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.
Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl. Microwave at Medium 30 seconds; stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake.
Stir together 6 tablespoons melted butter or margarine, 1-1/4 cups sugar and 1 teaspoon vanilla extract. Add 2 eggs; stirring until blended. Stir in 1 cup plus 2 tablespoons all-purpose flour, 1/3 cup HERSHEY'S Cocoa, 1/2 teaspoon baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.