By daily 
Coffee Brownie Cheesecake
Ingredients:
For the Brownie Layer:
1/2 cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup (40g) unsweetened cocoa powder
1/2 cup (60g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
For the Coffee Cheesecake Layer:
16 oz (450g) cream cheese, softened
1/2 cup (100g) granulated sugar
2 large eggs
1/4 cup (60ml) strong brewed coffee, cooled
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
Instructions:
1. Prepare the Brownie Layer:
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
In a large bowl, whisk together melted butter and sugar until smooth.
Add eggs and vanilla extract, mixing well.
Sift in cocoa powder, flour, salt, and baking powder, and stir until just combined.
Pour the brownie batter into the prepared pan, spreading it out evenly.
2. Prepare the Coffee Cheesecake Layer:
In another bowl, beat softened cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Stir in the cooled coffee and vanilla extract until fully combined.
Mix in the flour until the cheesecake batter is smooth.
Pour the cheesecake mixture over the brownie layer in the pan.
3. Baking the Cheesecake:
Bake for 45-50 minutes, or until the center is set but still slightly jiggly when shaken.
Remove from the oven and let the cheesecake cool to room temperature.
Refrigerate for at least 4 hours or overnight for best results.
4. Serving:
Once chilled, carefully remove the cheesecake from the springform pan.
Slice and serve chilled. For extra decadence, top with whipped cream or chocolate shavings if desired.
Enjoy 