Ingredients:

  • 1/2 cup unsalted butter, melted (for cookie base)
  • 1/3 cup granulated sugar (for cookie base)
  • 1/2 cup light brown sugar, packed
  • 1 large egg (for cookie base)
  • 1 tsp pure vanilla extract (for cookie base)
  • 1.5 cups all-purpose flour (for cookie base)
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt (for cookie base)
  • 1 cup semi-sweet chocolate chips (for cookie base)
  • 1/2 cup unsalted butter, melted (for brownie layer)
  • 1 cup granulated sugar (for brownie layer)
  • 2 large eggs (for brownie layer)
  • 1/3 cup Dutch-processed cocoa powder
  • 1/2 cup all-purpose flour (for brownie layer)
  • 1/4 tsp salt (for brownie layer)
  • 16 oz full-fat cream cheese, room temperature
  • 1/2 cup granulated sugar (for cheesecake layer)
  • 1/2 cup sour cream, room temperature
  • 1 tsp vanilla bean paste
  • 2 large eggs (for cheesecake layer)
  • 1 cup semi-sweet chocolate chips, 60% cocoa (for ganache)
  • 1/2 cup heavy whipping cream
  • 1/4 cup crushed shortbread cookies (optional topping)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides to act as a sling.
  2. In a medium bowl, whisk together 1/2 cup melted butter, 1/3 cup granulated sugar, and 1/2 cup brown sugar. Add 1 egg and 1 tsp vanilla, mixing until smooth. Stir in 1.5 cups flour, baking soda, and sea salt. Fold in 1 cup chocolate chips. Press the dough firmly into the bottom of the prepared pan.
  3. In a separate bowl, prepare the brownie layer by combining 1/2 cup melted butter and 1 cup sugar. Whisk in 2 eggs, then fold in 1/3 cup cocoa powder, 1/2 cup flour, and 1/4 tsp salt. Pour this batter directly over the raw cookie dough and spread evenly.
  4. In a stand mixer, beat 16 oz cream cheese and 1/2 cup sugar until creamy. Add 1/2 cup sour cream and vanilla bean paste. Incorporate 2 eggs one at a time on low speed. Pour the cheesecake mixture over the brownie layer.
  5. Bake for 55 minutes. The edges should be set while the center remains slightly jiggly. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours.
  6. Heat 1/2 cup heavy cream until simmering, then pour over 1 cup chocolate chips. Let sit for 5 minutes, then stir until a glossy ganache forms. Pour over the chilled cheesecake. Garnish with crushed cookies if desired, slice into 16 bars, and serve.