Chocolate Brownie Cheesecake

Instructions

• 1Preheat the oven to 180°C. Grease a 23cm square cake pan. Line the base and sides with baking paper, extending the paper 2cm over the sides.
• 2Place the butter and chocolate in a small saucepan. Stir constantly over low heat until melted and smooth. Remove from the heat and stir in the sugar. Transfer the chocolate mixture to a bowl.
• 3Add the eggs, one at a time, stirring well between each addition. Stir in the flours and coconut until just combined. Spoon the mixture into the prepared pan and level the top.
• 4Bake for 20 minutes (base will still be soft). Set aside for 15 minutes.
• 5Reduce the oven to 170°C.
• 6To make the cheesecake, assemble the mixer using the mixing bowl and scraper beater. Place the cream cheese, sugar and vanilla in the bowl. Turn the mixer to Fold/Knead setting and mix for 1 minute. Increase the speed to Light Mix/Cream setting and beat for 2-3 minutes, or until pale and creamy. Reduce the speed to Fold/Knead setting and add the eggs, one at a time, then add the cream and beat for 30 seconds, or until just combined.
• 7Carefully pour the cheesecake mixture over the lukewarm brownie base.
• 8Bake for 35-40 minutes, or until cooked (the centre will still wobble slightly).
• 9Turn the oven off and cool in the oven, with the door ajar, for 2 hours. Refrigerate overnight.
• 10Slice the cheesecake. Serve topped with blueberries and dusted with icing sugar.