Prepare the Brownie Layer:
– Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
– In a medium bowl, whisk together melted butter and sugar until well combined.
– Beat in the eggs one at a time, then stir in the vanilla extract.
– In a separate bowl, sift together cocoa powder, flour, salt, and baking powder.
– Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
– Distribute the brownie batter evenly into the prepared muffin cups, filling each about 1/2 full. Bake for 10-12 minutes until set. Remove from the oven and allow to cool slightly.
Prepare the Cheesecake Layer:
– In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
– Gradually add the sugar and continue to mix until well incorporated.
– Mix in the vanilla extract, followed by the eggs, one at a time, ensuring it’s fully mixed after each addition.
– Fold in the sour cream and heavy cream until smooth.
Assemble the Mini Cheesecakes:
– Spoon the cheesecake batter over the baked brownie layer in each muffin cup until they are about 3/4 full.
– Bake for an additional 20-25 minutes, until the edges are set but the centers are slightly jiggly.
– Turn off the oven and allow the cheesecakes to cool inside for about 1 hour. Then transfer them to the fridge to chill for at least 4 hours or overnight.
Serve and Garnish:
– Once chilled, carefully remove the mini cheesecakes from the muffin tin.
– Top with chocolate shavings or ganache and fresh berries if desired.
Prep Time: 30 minutes | Total Time: 5 hours | Servings: 12 mini cheesecakes
