Instructions:
For the Brownie Base:
1️⃣ Prepare Pan: Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with non-stick spray.
2️⃣ Melt Butter: Place the cubed butter in a medium heat-safe bowl over a saucepan of simmering water. Stir until melted.
3️⃣ Mix Brownie Batter: Remove from heat, add granulated and brown sugars, and whisk until smooth. Add eggs, egg yolk, and vanilla, mixing until combined. Sift in flour, cocoa powder, and salt. Stir until blended.
4️⃣ Bake Brownies: Pour batter into the pan and spread evenly. Bake for 20-25 minutes, until a toothpick comes out with moist crumbs. Cool completely on a wire rack. Lower oven temperature to 300°F.
For the Coffee Cheesecake:
1️⃣ Prepare Pan for Water Bath: Wrap the springform pan in aluminum foil to prevent water from seeping in. Place in a larger pan for the water bath.
2️⃣ Mix Cheesecake Filling: Beat cream cheese until creamy. Add sugar and cornstarch. Dissolve instant coffee in hot water and add to mixture with vanilla, sour cream, and heavy cream. Beat until smooth. Add eggs and yolk one at a time, mixing just until combined.
3️⃣ Assemble and Bake: Pour cheesecake filling over cooled brownie base. Place pan in a larger pan and add hot water to the larger pan (a few inches up the sides). Bake at 300°F for 1 hour and 15 minutes. Turn off oven, crack the door, and cool for 1 hour. Remove from water bath, run a knife around the edge, and cool completely.
For the Chocolate Coffee Ganache:
1️⃣ Heat Cream: Heat heavy cream until just boiling. Add instant coffee granules and stir until dissolved.
2️⃣ Make Ganache: Pour over chocolate chips and let sit for 5 minutes. Stir until smooth. If needed, microwave in 15-second intervals until smooth. Pour ganache over the cooled cheesecake and refrigerate for 8 hours or overnight.
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