A decadent dessert combining the richness of fudgy brownies with the creamy smoothness of cheesecake – a perfect indulgence for any sweet tooth.

For the Brownie Layer:

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/4 cup cocoa powder

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Cheesecake Layer:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

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Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
For the Brownie Layer: In a medium bowl, whisk together the melted butter, sugar, eggs, and vanilla extract. Stir in the flour, cocoa powder, salt, and baking powder until fully combined.
Pour the brownie batter into the prepared springform pan, spreading it evenly to cover the bottom.
For the Cheesecake Layer: In a separate bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition. Stir in the sour cream until combined.
Pour the cheesecake mixture over the brownie batter, smoothing it out with a spatula.
Bake for 50-60 minutes, or until the cheesecake is set and a toothpick inserted into the center comes out clean (it may still have a little bit of cheesecake on it).
Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours or overnight before serving.

If you want to add toppings, fresh berries, whipped cream, or drizzles of caramel or chocolate sauce work wonderfully.

For a lighter version, you can substitute reduced-fat cream cheese and sour cream, but this may affect the creaminess.

This recipe can be made ahead of time and chilled in the refrigerator for better flavor development.