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1.
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For brownie layer, preheat oven to 350 degrees F (180 degrees C).
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2.
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Grease a 9-inch (23-cm) springform cake pan and line bottom and sides with parchment paper.
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Melt butter and pour into a large bowl.
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Sift cocoa into butter and stir in sugar.
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Add eggs to mixture, blending well after each addition.
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Stir in vanilla.
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In a separate bowl, combine flour, baking powder and salt (do not sift).
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Add to cocoa mixture and blend gently.
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Pour into pan and bake for 35 minutes, until firm.
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Cool completely before filling.
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3.
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For cheesecake layer, lay 8 Oreo cookies in a circle on cooled brownie.
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Place chopped chocolate in a bowl on a pot of gently simmering water (be sure bowl does not touch the water) and stir to melt.
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Remove from heat.
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Beat cream cheese until fluffy with electric beaters or in a stand mixer with the whisk attachment on high speed.
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Slowly add sugar while mixing and beat in vanilla.
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Pour in whipping cream and whip into cream cheese on high speed, until mixture becomes firm and holds a peak.
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Scrape chocolate into mixture and blend quickly.
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Scrape filling onto brownie base and spread evenly.
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Chill cake for at least 2 hours before slicing.
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4.
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To garnish, cut remaining 6 Oreo cookies in half.
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Remove springform ring and parchment paper and arrange cookie halves upright on top of cake for garnish.
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Serve with Cinnamon Hot Fudge Sauce (recipe follows).
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Tip.
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Chocolate desserts will only be as good as the quality of chocolate you use.
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Invest in a high grade of chocolate (58% cocoa solids or higher) and you'll be thrilled with the results.
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Cinnamon Hot Fudge Sauce:.
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1.
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In a small, heavy saucepan, heat evaporated milk and sugar until sugar is dissolved.
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Stir in chocolate, butter and corn syrup and bring to a boil.
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Boil for 8 minutes, stirring often, until sauce has thickened.
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Remove from heat and stir in vanilla, cinnamon and salt.
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Serve fudge sauce warm or chilled.
