Instructions:

1. Prepare the Pan:

• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside 🧁

2. Make the Brownie Layer:

• Prepare the brownie batter according to package directions. Stir in chocolate chips if using 🍫
• Pour the batter into the prepared pan and spread evenly 🍰
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs 🍽️
• Reduce the oven temperature to 325°F (160°C). Allow the brownie to cool on a wire rack for 10 minutes 🕒

3. Prepare the Cheesecake Layer:

• In a large bowl, beat the softened cream cheese and sugar until smooth and creamy 🧀🍬
• Scrape the bottom and sides of the bowl. Add sour cream, eggs, and vanilla extract, then beat until well blended 🥚🍦

4. Assemble and Bake:

• Pour the cheesecake batter over the cooled brownie layer, spreading evenly 🍰🍫
• Bake for 45-50 minutes, until the edges are set and the center is slightly jiggly 🕒

5. Cool and Chill:

• Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour ❄️
• Remove the pan from the oven and let it cool completely at room temperature 🕒
• Refrigerate for at least 4 hours (overnight is best) to fully set ❄️🍰

6. Serve:

• Once chilled, remove the sides of the springform pan 🧁
• Drizzle with chocolate or caramel sauce if desired 🍫🍯
• Slice and serve with a dollop of whipped cream 🍦 Enjoy!