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1.
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Heat oven to 350 degrees.
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Grease 9-inch springform pan.
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2.
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For Brownie Layer, stir together melted butter, 1-1/4 cups sugar and 1 teaspoon vanilla.
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Add 2 eggs; stir until blended.
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Stir in flour, cocoa, baking powder and 1/2 teaspoon salt; blend well.
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Spread in prepared pan.
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Bake 25 to 30 minutes or until brownie layer pulls away from sides of pan.
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3.
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Meanwhile for Truffle Cheesecake Layer, beat cream cheese and 3/4 cup sugar with electric mixer on medium speed in large bowl until smooth.
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Gradually beat in 4 eggs, heavy cream, 2 teaspoons vanilla and 1/4 teaspoon salt until well blended.
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4.
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Set aside 2 tablespoons chocolate chips.
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Place remaining chips in large microwave-safe bowl.
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Microwave at Medium (50%) 1-1/2 minutes or until chips are melted and smooth when stirred.
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Gradually blend melted chocolate into cheesecake batter.
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5.
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Remove Brownie Layer from oven and immediately spoon cheesecake mixture over brownie.
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Return to oven; continue baking 45 to 50 minutes or until center is almost set.
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Remove from oven to wire rack.
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With knife, loosen cake from side of pan.
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Cool to room temperature.
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Remove side of pan.
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6.
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Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl.
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Microwave at Medium 30 seconds or until chips are melted and mixture is smooth when stirred.
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Drizzle over top of cheesecake.
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Cover; refrigerate several hours until cold.
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Garnish as desired.
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Cover and refrigerate leftover cheesecake.
