For the brownie
- 1/4 cup chopped dark baking chocolate
- 1/4 cup butter
- 1/3 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 2 tablespoons all-purpose flour
- a pinch of salt
For the cheesecake
- 1 (8-ounce) bar cream cheese
- 1/4 cup sugar
- 1 tablespoon gelatin
- 1/4 cup cold water
- 1 cup all-purpose cream, chilled
1 Preheat oven to 325ºF. Line an 8-inch square pan with parchment paper.
2 Make the brownie crust: In a saucepan, melt chocolate and butter over low heat. Transfer to a mixing bowl mix.
3 Stir in sugar and vanilla. Stir in egg and mix until smooth.
4 Mix in flour and salt.
5 Pour into prepared pan. Bake for about 20 to 30 minutes; cool.
6 Make the no-bake cheesecake: Cream together cream cheese and sugar. In a small saucepan, bloom gelatin in cold water then melt over low heat. Add to the cream cheese mixture.
7 Whip all-purpose cream and fold into the cream cheese-gelatin mixture. Pour over the cooled brownie crust. Chill for 2 hours.
8 Remove from pan, cut into bars, and drizzle with melted chocolate, if desired.