Brownie Chunk Cheesecake

Brownie Chunk Cheesecake

Serves 12.

Quite the presentation for a dessert that's not all that complicated to make.  Not only will people love the way it looks, but they'll love the way it tastes.
Slighty adapted from: Cooking Pleasures magazine

Crust:
31 cream-filled chocolate cookies, crushed
1/2 c. unsalted butter, melted

Filling:
3 (8-oz.) packages cream cheese, softened
1 c. sugar
1 T. vanilla extract
1 c. sour cream
1 c. heavy whipping cream
4 eggs
1/4 c. all-purpose flour
2 to 2-1/2 c. coarsely chopping brownies

Topping:
3 oz. milk chocolate, chopped
Heavy whipping cream

Heat oven to 325 degrees.  In a medium bowl, stir together all crust ingredients.  Press into bottom of 9-inch springform pan.  Wrap pan with heavy-duty foil; freeze 30 minutes.

In a large bowl, beat cream cheese, sugar, and vanilla at medium speed until blended.  Beat in sour cream and 1 cup cream.  Add eggs one at a time, beating just untl blended.  Slowly beat in flour.  Fold in brownies.

Place springform pan in a large baking or broiler pan.  Pour batter into crust (batter will come within 1/4" of top edge).  Add enough hot tap water to baking pan to come halfway up sides of springform pan. 

Bake 1 hour 15 minutes to 1 hour 30 minutes, or until edges are puffed and top is dry to the touch.  Center should move slightly when pan is tapped but should not ripple as if liquid.

Remove springform pan from baking pan; remove foil.  Cool completely on wire rack.  Refrigerate overnight. 

Melt milk chocolate and a few tablespoons of cream in a medium saucepan over low heat, stirring until smooth.  Add cream by the tablespoonful until mixture reaches a drizzling consistency.  Drizzle over top of cheesecake.    Refrigerate at least 1 hour.