• Preheat the oven to 350°F. Lightly spray a 9-inch springform pan and line the bottom with parchment paper.

Brownie Crust

• To a large bowl, add flour, cocoa powder, baking powder, and salt. Whisk together ingredients until they are fully incorporated. Set aside.
• In the bowl of a stand mixer with the paddle attachment or in a large bowl using a hand-held mixer beat the eggs, sugar, butter, and vanilla until light and fluffy.
• With the mixer off, add the flour mixture. Turn the mixer on low and mix until the ingredients are well combined.
• Pour the brownie mixture into the pan and bake for 12 minutes. The crust will not be fully baked when removed from the oven. Meanwhile, prepare the cheesecake mixture.

Filling

• To a microwave-safe bowl, add heavy cream and chocolate chips. Heat for 20-second intervals until the chips have melted and the mixture is smooth with no lumps. Set aside.
• In a stand mixer with the paddle attachment, beat the cream cheese until creamy and smooth.
• Beat in the sugar and cocoa powder until smooth.
• Add the eggs, one at a time, mixing until combined. Stop to scrape down the sides of the bowl as needed.
• Fold in the melted chocolate mixture.
• Add the vanilla and stir to combine.
• Pour the batter on top of the partially baked brownie crust.
• Bake for 65-70 minutes. The cheesecake is done when the sides are set but the center is still a little bit jiggly.
• Remove the cheesecake from the oven and let it cool to room temperature.
• When ready, transfer the cheesecake to the refrigerator to chill for 4 hours up to overnight, or until set.
• Serve topped with whipped cream.