Cheesecake Brownie Layer Cake

For the crust:
Heat the oven to 350 F. In a medium bowl, mix the graham cracker crumbs, butter and sugar together. Press firmly against the bottom of an 8″ round cake pan.

For the filling:
In a large bowl, beat the cream cheese, 1/2 cup of sugar, 2 teaspoons of vanilla and 2 eggs with an electric mixer on low until smooth. Pour the cheesecake mixture into the prepared pan and spread to cover the crust.

Bake 40 to 50 minutes or until center is set. Do not open the oven for at least the first 30 minutes. When done remove cake from oven and set it on a rack. Turn off oven. Cool cake at room temperature for 1 hour. Cover and refrigerate for at least 2 hours, preferably overnight.

Heat the oven to 350 F. Grease an 8″ round baking pan and set aside.

In a small saucepan, melt 1 cup of butter over low heat. In a large bowl, mix together the butter, sugars, cocoa, flour, baking powder and salt. Stir in the vanilla and eggs. Once fully combined, stir in the mini chocolate chips. Pour the batter into the prepared pan.

Bake 30 to 35 minutes or until the brownies begin to pull away from the sides of the pan. Remove from oven and set on a rack. Cool completely in the pan on a wire rack.

While the brownies cool, prepare the fudge frosting.

Add the chocolate chips, butter and corn syrup to a small saucepan. Melt over medium-low heat, stirring frequently. Once melted completely remove the pan from the heat. Allow to cool until almost set, about 20 minutes. Gradually stir in the water until the glaze reaches spreadable consistency.

For the assembly:
Place the brownie on a plate. Pour the glaze on the brownie layer and spread just to about ¼” from the edge in an even layer. Place the cheesecake on top of the glaze layer. Refrigerate immediately for 10 minutes to set the layers. Drizzle with any remaining glaze and serve.