Chocolate Truffle Cheesecake

She looks and smiles! She shouts in joy! The little one gets a sparkle in her eyes and a sense of excitement when she sees a full moon or a Sunset.And then the pretend play of going to the moon or space begins.I try to deflect and procrastinate the "Rocketship launch" as she refers to it as I usually am deeply burrowed with house work but she is persistent each and every time.She whisks us into her tiny world in no time and we lose track of time.We become kids once again to only let the reality hit us hard.This luscious dessert is for my "Mini astronaut"

 Recipe: Hershey's Recipe Collection

3- 8 oz packages Cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup whipping cream
2 tsps Vanilla extract

1/4 tsp Salt
2 cups Dark/Bittersweet chocolate chips
1/2 tsp Shortening

Brownie layer
6 tbsps Melted Butter
1 1/4 cups sugar
1 tsp vanilla extract
2 eggs
1 cup + 2 tbsps All Purpose Flour
1/3 cup Cocoa Powder
1/2 tsp Baking Powder
1/2 tsp Salt

 

• Preheat the oven to 350F
• Butter a 9 inch Spring foam Pan
• Combine Melted Butter,Sugar,and Vanilla Extract in a bowl
• Add 2 eggs and mix until well combined
• In another bowl, combine flour,Cocoa Powder,Baking Powder,and Salt
• With the Beaters on the low speed, slowly add the Butter mixture into the flour mixture and beat until all the ingredients are incorporated well
• Pour into the pan and bake for 30 min until the brownie begins to pull away from the sides
• In the meantime, prepare the cheesecake batter
• Beat Cream Cheese and sugar in a large bowl until smooth
• Set aside 2 tbsps chocolate chips
• Gradually beat in the eggs, whipping cream, Vanilla and Salt until well combined
• Place the remaining chocolate chips in a microwave safe bowl and microwave for about a 1 1/2 min until chocolate is smooth after stirring.
• If needed, microwave for another 15 sec
• Slowly, add it into the cheesecake mixture
• Once the brownie is removed from the oven, immediately pour the cheesecake batter over the brownie Place a roasting pan or a pan big enough to hold the Spring foam pan
• Return the Cheesecake batter pan to the oven; Place it in the roasting pan and pour hot water until the water comes halfway to the spring foam pan
• Bake for 50 min until the center is set
• Remove from the oven
• Set aside to cool on a wire rack
• Let it cool and remove from the pan
• Place the remaining 2 tbsps of Chocolate chips and shortening in a bowl
• Microwave for 30 sec and stir till smooth If needed, microwave for an additional 10 sec or in 10 sec increments until smooth 
• Drizzle on top of the cheesecake
• Refrigerate for at least 8 hours
• Serve cold