5-10cupstrawberriestops removed (½ puree) plus additional sliced strawberries for garnish
¼cupgranulated sugar
2Tbsp milk
Instructions
Brownie
Preheat oven to 350F and grease 9x9 baking dish
In large bowl, combine butter, sugar, vanilla and cocoa.
Stir in eggs.
Add flour and salt, stirring until all ingredients are combined.
Stir in chocolate chips.
Pour into prepared 9x9 pan and bake on 350F for 15 minutes. Remove from oven and set aside until cheesecake layer is ready. Reduce oven temperature to 325F
Cheesecake
While brownie layer is cooking, beat cream cheese in stand mixer until smooth.
In microwave-safe bowl, melt chocolate at 15 second increments, stirring between and repeating until just melted.*
Pour melted white chocolate into cream cheese and mix on medium speed until combined.
Add sugar and vanilla and stir.
Add sour cream and combine.
Add egg and beat until all ingredients are combined, scraping down the sides of the bowl with a spatula as needed.
Pour over brownie layer.
Strawberry swirl
In food processor, puree strawberries until you have ½ cup pureed strawberries. Add ¼ cup sugar and 2 Tbsp milk and combine.
Pour strawberry mix over cheesecake layer and swirl, using a knife (be careful not to insert the knife too deep or it will pull up the brownie layer and leave brownie crumbs through your cheesecake).
Bake on 325F for 45 minutes (center should be almost set)
Allow to cool on stovetop for one hour before transferring to refrigerate. Refrigerate for 4-6 hours before serving. Top with additional sliced strawberries, if desired.
Notes
*Be careful that the melted chocolate is not too hot when you add it to the cream cheese. The chocolate should be JUST warm enough to completely melt and shouldn't be hotter than lukewarm.