Lisa's Southern Kitchen

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Ingredients:

Crust:

• 3 cups Chocolate Baking Crumbs

• 4 tbsp. Unsalted Butter, softened

Filling:

• 3 cups Brownie Mix

• 1/2 cup Granulated Sugar

• 2 tsp. Vanilla Extract

• 3 containers Cream Cheese, softened

• 3 tbsp. Heavy Whipping Cream

Topping:

• 1 cup Heavy Cream

• 1/4 cup Powdered Sugar

Glaze:

• 2 tbsp. Dry Brownie Mix

• 2 tbsp. Vegetable Oil

• 3 tbsp. Heavy Whipping Cream

Instructions:

1. Make the crust, line a springform pan with parchment paper.
2. In a saucepan over med high heat add in butter cook until melted.
3. In a bowl add chocolate cookie crumbs and slowly pour in butter and stir occasionally until combined.
4. Pour and press the crust into the bottom of parchment paper lined springform pan out evenly.
5. Make the filling, in a bowl of stand up mixer add in cream cheese and beat well until fluffy about 3 minutes.
6. Add in the sugar and heavy whipping cream, vanilla extract and brownie mix, beat well until combined and smooth.
7. Pour the filling out evenly on the crust in the springform pan and cover with plastic wrap and place in fridge to chill for 2 hours.
8. Make the topping, in a bowl of stand up mixer add in heavy cream and beat well until smooth and add in powdered sugar, beat well until soft peaks form.
9. Spread out evenly on top of the filling in the springform pan.
10. Make the glaze, in a bowl of stand up mixer add ingredients and beat well until smooth and drizzle over top of cheesecake and place in the fridge to chill for 6 hours before serving.