Bottom Brownie Cheesecake is the best of two desserts--fudgy brownies topped with a creamy cheesecake!
Preheat oven to 350°F.
In a large bowl add flour, cocoa, baking powder, salt. Whisk together ingredients until they are fully incorporated.
In the bowl of a stand mixer 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 in the flour mixture. Turn mixer on low and mix until ingredients are well combined.
Pour the brownie mixture on the bottom of a prepared 9-inch springform pan.
Bake for 12 minutes. Meanwhile, prepare the cheesecake mixture.
In a large bowl, beat the cream cheese. Add the sugar and mix until creamy. Then, slowly add the eggs and vanilla, beating until smooth.
Spread the cheesecake mixture on top of the brownie mixture. (The brownie mixture will not be fully set.)
Bake for another 40 minutes at 350°F. Let cool before removing from pan.
Combine sour cream and confectioners' sugar; spread over cheesecake. Cover and refrigerate at least 4 hours. I recommend letting it chill overnight.