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In a separate bowl, add the whipping cream, vanilla and powdered sugar. Mix very well with an electric mixer until stiff peaks begin to form. Set half of the mixture to the side. To the remaining.
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STEP 2: Next, fold in the dry ingredients. Then, fold in the chocolate chips to the brownie mixture. Bake the brownies in a 9x13 baking pan for 60-70 minutes at oven temperature 350°F. STEP 3: Let the brownies sit for 25 minutes.
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In the bowl of a stand mixer or in a large bowl using a hand-held mixer, beat the eggs, sugar, butter, and vanilla until light and fluffy. With the mixer off, add in the flour mixture. Turn mixer on low and mix until ingredients are well combined. Pour the brownie mixture on the bottom of a prepared 9-inch springform pan.
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Then press into the pan, and then beat cream cheese until fluffy and add the other ingredients. Spread the chocolate cream cheese mixture on top of the prepared chocolate crust. Chill for at least one hour at this point. Step Three: Make the ganache. Spread the chocolate ganache gently over the cheesecake filling.
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Once the brownies are completely cool, make the no-bake cheesecake. In a small bowl, add chocolate chips and heat in the microwave for 1 minute. Stir, and then heat in 30-second intervals stirring in between, until the chocolate is completely smooth and melted. Set aside to cool. Beat together cream cheese, sugar, and butter in a large bowl on.
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Add in the unsalted butter, granulated sugar, egg, and vanilla extract and mix until fully combined. The brownie batter will have a thick consistency. Bake for 350ºF for 30-35 minutes. Let the brownie base cool before adding the cheesecake layer. Make the chocolate cheesecake layer.
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Lightly grease a 9" round springform pan with cooking spray on the bottom and the sides of the pan. Set aside. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter until moistened and combined. Pour the crumbs into the prepared pan and press into an even layer to form a crust.
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Add the melted chocolate/butter mixture to the cream cheese and beat until combined, scraping down the sides and bottom of the bowl as necessary. Add the powdered sugar and beat on low speed for 10-15 seconds, then turn up to medium speed and beat until combined. Set aside. In a separate bowl, make the whipped cream.
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Pulse until broken down into fine crumbs. Transfer to a large bowl and add the melted butter. Stir until well combined and the consistency resembles wet sand. Transfer the crust mixture to a 9-inch springform pan and firmly pat down in an even layer. Add the brownie mix to a large, heat-proof bowl. Microwave for 2 minutes, stirring every 30.
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Bake at 350oF (180oC) for roughly 35-40 minutes or until firm to the touch. Set aside to cool. For the Cheesecake filling: Melt the chocolate in the microwave or over a bain marie and set aside to cool. Beat the cream cheese, sugar and vanilla on medium speed on a mixer until creamy and there are no lumps.
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In a medium-sized bowl, combine the brownie mix, with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left. Pour the batter into the springform pan and spread evenly. Bake at 350°F for 30-35 minutes until the center is baked but still slightly fudgy.
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Cover and refrigerate for 4 hours until the filling is firm. For the glaze: In a small bowl, combine dry brownie mix, vegetable oil and heavy whipping cream or milk. Whisk until the mixture is smooth. For a thinner mixture, you can add additional heavy whipping cream. Drizzle over the cheesecake. For the topping: Pour the heavy whipping cream.
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Put the chocolate sandwich cookies into a food processor and pulse until coarsely chopped. Add the butter, sugar and salt, then pulse until just combined. Heat a pot of 6 to 8 inches of water to.
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For the filling: Beat the cream cheese on medium-high speed for 2 to 3 minutes until it's light and fluffy. Slowly add the sugar into the cream cheese while beating the mixture. Next, add the heavy whipping cream and vanilla extract. Beat until the filling is smooth and creamy, scraping down the bowl as needed.
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Instructions. Spray a 9" springform pan with cooking spray, then gently blot the cooking spray with a paper towel. In a large bowl, combine the Oreo crumbs and the melted butter until moistened. Press into the prepared springform pan to form a crust, and work the crumb crust up the sides of the pan. Set aside.
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