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Samoa Brownie Cheesecake

Samoa Brownie Cheesecake
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Ingredients
  

Brownie Bottom:

  • 4 ounces bittersweet chocolate chips
  • 1 stick butter 8Tablespoons
  • ¾ cup sugar
  • 3 eggs
  • ½ cup unsweetened cocoa powder

Cheesecake Batter:

  • Four 8-ounce packages PHILADELPHIA cream cheese at room temperature
  • 1 ⅔ cups sugar
  • ¼ cup cornstarch
  • 1 tablespoon pure vanilla extract
  • 2 eggs
  • ¾ cup heavy whipping cream

Topping:

  • 3 cups coconut
  • 1 bag Kraft caramels
  • 4-5 T. heavy cream you want the mixture to be soft enough to cut
  • caramel sauce for drizzle
  • melted chocolate chips for drizzle

Instructions
 

  • Brownie Bottom:
  • Melt butter and chocolate chips together in the microwave.
  • Whisk in sugar.
  • Whisk in eggs.
  • Gently stir in cocoa.
  • Grease bottom only of 9 inch springform pan.
  • Pour in batter and set aside while preparing the cheesecake batter.
  • Cheesecake:
  • In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
  • Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
  • Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
  • Blend in the eggs, one at a time, beating well after each.
  • Beat in the cream just until completely blended.
  • The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the brownie crust.
  • Bake the cake at 325 for 70-80 minutes or until only slightly jiggly in the middle. Do not worry about cracks. Mine cracked like crazy! Let cool completely and chill.
  • Topping: Lay coconut on cookie sheet and bake at 350 for about 15-20 mins until toasted. Keep tossing it while it cooks. Melt caramels in a microwave safe bowl with cream. Pour coconut into the owl and stir to coat. Lay on top of the cheesecake. Add a drizzle of caramel sauce and melted chocolate chips. Cut slices before chilling to make it easier. I found a serrated knife worked best to cut through the coconut. Coconut will get hard in fridge so be sure to let sit at room temp before serving!!!