Brownie Mosaic Cheesecake

Name: Brownie Mosaic Cheesecake
Prep time: 72 h
Cook time: 1 h 20 min
Total time: 73 h 20 min
Yield: 1 cheesecake, 8 serving(s)
Ingredients: 4 ounces unsweetened chocolate; 3/4 cup unsalted butter; 1 3/4 cups sugar; 3 eggs; 1 teaspoon vanilla; 1/2 teaspoon salt; 1 cup flour; 3 cups Oreo cookies, finely ground; 10 tablespoons unsalted butter, melted; 2/3 cup granulated sugar; 1/4 teaspoon salt; 24 ounces cream cheese, softened; 1 cup granulated sugar; 4 large eggs; 1 teaspoon vanilla; 3 ounces bittersweet chocolate, finely chopped; 4 tablespoons unsalted butter; 1/4 cup heavy cream; 1/2 teaspoon vanilla; 1 tablespoon powdered sugar

Submitted by ThatSouthernBelle

""Oreo crumb crust. Creamy cheesecake. Fudgy brownies. Chocolate ganache glaze." Found on http://www.browneyedbaker.com/2008/10/11/brownie-mosaic-cheesecake/ I've made the brownies only but used honey instead of sugar. They aren't very sweet - perfect for adding into a rich cheesecake - not perfect for just a brownie by themselves. They do have an awesome texture perfect for the cheesecake!"

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Ready In:: 73hrs 20mins
Ingredients:: 20
Yields:: 1 cheesecake
Serves:: 8

ingredients

Brownies
4 ounces unsweetened chocolate
³⁄₄ cup unsalted butter
1 ³⁄₄ cups sugar
3 eggs
1 teaspoon vanilla
¹⁄₂ teaspoon salt
1 cup flour
Crumb Crust
3 cups Oreo cookies, finely ground
10 tablespoons unsalted butter, melted
²⁄₃ cup granulated sugar
¹⁄₄ teaspoon salt
Cheesecake
24 ounces cream cheese, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla
Ganache
3 ounces bittersweet chocolate, finely chopped
4 tablespoons unsalted butter
¹⁄₄ cup heavy cream
¹⁄₂ teaspoon vanilla
1 tablespoon powdered sugar

directions

Day 1: Part One - Brownies.
Preheat oven to 350°F Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
Place chocolate and butter in a saucepan on medium heat and stir until both have completely melted.
Stir in sugar.
Blend in eggs and vanilla.
Add flour and salt; mix well.
Spread into prepared pan.
Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.).
Cool in pan on wire rack.
Remove brownies from pan, using foil handles.
Cool brownies overnight, then cut them into 3/4- to 1-inch squares for use in the cheesecake.
Day 1: Part Two - Crumb Crust:
Stir together crust ingredients and press into bottom and 1 inch up side of a buttered 10 inch springform pan.
Chill for up to 2 hours.
Day 2: Part Three - Cheesecake.
Preheat oven to 350°F.
Beat together cream cheese and sugar with an electric mixer until fluffy. Add eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Fold 2 cups of brownie cubes in very gently and pour mixture into prepared pan.
Put springform pan with crust in a shallow baking pan.
Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
Chill overnight.
Day 3: Part Four - Ganache Glaze.
Place finely chopped chocolate in a medium size mixing bowl.
Scald the butter and cream together in a saucepan.
Pour the cream mixture over the chocolate and stir until the chocolate is completely melted.
Whisk in vanilla and then whisk in powdered sugar until smooth.
Spread over cheesecake while ganache is still warm.
Chill until ready to serve.