1 cup semisweet chocolate chips
1/3 cup milk
3 packages (8 ounce size) cream cheese, room temperature
1 cup sugar
4 eggs
Fudge Brownie Batter
2 squares (1 ounce size) unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
1 t. vanilla extract
1/2 cup flour
1/4 c. chooped walmuts (optional)
Chocolate Ganache
1 1/2 cup chocolate chips
1/3 cup whipping cream
2 T. corn syrup
Directions:
In microwave-safe glass bowl, melt chocolate chips with milk in microwave oven on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Set aside.
Meanwhile, in large bowl of electric mixer, beat cream cheese and sugar until smooth. Beat in eggs until well blended. Beat in melted chocolate mixture until thoroughly blended.
Spoon into buttered 9-inch springform pan. Bake in preheated 400 degrees F oven 15 minutes; reduce oven temperature to 350 degrees F and continue baking 15 minutes. Remove from oven and carefully spoon on Fudge Brownie Batter evenly, starting at edges and working toward center.
Return to 350 degrees F oven and bake another 35 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool completely; refrigerate until thoroughly chilled. Remove sides of pan from cake.
Spread Chocolate Ganache evenly over top of cake. Return to refrigerator and chill until ganache is set.
For Fudge Brownie Batter: In large microwave-safe glass bowl, combine unsweetened chocolate with butter. Microwave on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Beat in eggs, sugar and vanilla until thoroughly blended. Stir in flour, blending well. Stir in 1/4 cup chopped walnuts, if desired. Spread evenly over partially baked cheesecake.
Chocolate Ganache: In large microwave-safe glass bowl, combine chocolate chips and whipping cream. Microwave on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Stir in corn syrup. Refrigerate until mixture thickens to spreading consistency. Spread evenly over top of brownie topped cheesecake.
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