Chocolate Brownie Cheesecake

Instructions

• 1

  Preheat the oven to 350°F. Grease a 9-inch square cake pan. Line the base and sides with parchment paper, extending the paper ¾-inch over the sides.

• 2

  Place 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.

• 3

  Add 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.

• 4

  Bake for 20 minutes (base will still be soft). Set aside for 15 minutes.

• 5

  Reduce the oven to 335°F.

• 6

  To make the cheesecake, assemble the mixer using the glass mixing bowl and scraper beater. Place the cream cheese, sugar and vanilla in the bowl. Turn the mixer to FOLDING/KNEADING setting and mix for 1 minute. Increase the speed to LIGHT MIXING setting and beat for 2-3 minutes, or until pale and creamy. Reduce the speed to FOLDING/KNEADING setting and add the eggs, one at a time, then add the cream and beat for 30 seconds, or until just combined.

• 7

  Carefully pour the cheesecake mixture over the lukewarm brownie base.

• 8

  Bake for 35-40 minutes, or until cooked (the center will still wobble slightly).

• 9

  Turn the oven off and cool in the oven, with the door ajar, for 2 hours. Refrigerate overnight.

• 10

  Serve the chocolate brownie cheesecake in cut pieces topped with blueberries and dusted with powdered sugar.