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Day 1: Part One - Brownies.
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Preheat oven to 350F Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
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Grease foil.
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Place chocolate and butter in a saucepan on medium heat and stir until both have completely melted.
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Stir in sugar.
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Blend in eggs and vanilla.
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Add flour and salt; mix well.
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Spread into prepared pan.
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Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs.
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(Do not overbake.
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).
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Cool in pan on wire rack.
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Remove brownies from pan, using foil handles.
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Cool brownies overnight, then cut them into 3/4- to 1-inch squares for use in the cheesecake.
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Day 1: Part Two - Crumb Crust:.
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Stir together crust ingredients and press into bottom and 1 inch up side of a buttered 10 inch springform pan.
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Chill for up to 2 hours.
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Day 2: Part Three - Cheesecake.
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Preheat oven to 350F.
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Beat together cream cheese and sugar with an electric mixer until fluffy.
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Add eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
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Fold 2 cups of brownie cubes in very gently and pour mixture into prepared pan.
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Put springform pan with crust in a shallow baking pan.
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Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
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Chill overnight.
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Day 3: Part Four - Ganache Glaze.
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Place finely chopped chocolate in a medium size mixing bowl.
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Scald the butter and cream together in a saucepan.
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Pour the cream mixture over the chocolate and stir until the chocolate is completely melted.
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Whisk in vanilla and then whisk in powdered sugar until smooth.
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Spread over cheesecake while ganache is still warm.
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Chill until ready to serve.
