Hot Fudge Sundae Brownie Cheesecake: 1h 20m

Instructions:

1. Preheat oven to 175°C and grease your springform pan.
2. In a medium bowl, whisk together 115g of melted butter and 200g of granulated sugar until the mixture looks grainy and combined.
3. Sift in 45g of Dutch process cocoa powder and 1.5g of salt. Stir this in until it forms a dark, glossy paste. Add 2.5g of vanilla extract and two large eggs, one at a time.
4. Gently fold in 65g of all purpose flour. Stop mixing as soon as the last white streak disappears to ensure the brownie behaves and stays fudgy.
5. Pour the brownie dough texture into the pan and bake for 15 minutes. It should be slightly set but still look damp in the center. Note: This partial bake prevents the cheesecake from sinking into raw dough.
6. While the base bakes, beat 680g of softened cream cheese and 150g of sugar in a stand mixer. Mix until the texture is silky and completely lump free.
7. Stir in 120g of sour cream and 5g of vanilla bean paste. Add three eggs one by one, mixing on low speed until just incorporated. Note: Overmixing at this stage adds air which causes cracks.
8. Pour the cheesecake mixture over the pre baked brownie. Drizzle about half of the warmed fudge sauce over the top and use a knife to create a marbled pattern through the batter.
9. Lower the oven to 160°C and bake for 40-45 minutes. You are looking for the edges to be set while the center still has a slight wobble.
10. Turn off the oven and crack the door. Let the cheesecake sit inside for 30 minutes. This slow temperature drop is the secret to preventing a deep crater or crack in the surface.
11. Chill for at least 6 hours. Before serving, top with whipped cream, the remaining hot fudge, chopped peanuts, and those iconic maraschino cherries.