Brownie and Toffee Cheesecake

Ingredients:

• 3/4 cup (102 g) premium flour
• 3/4 cup (67 g) cocoa powder
• 1/4 teaspoon coarse salt
• 4 chocolate-coated toffee bars (39 g each)
• 3/4 cup (168 g) unsalted butter, diced
• 3/4 tbsp. (120 g.) semi-sweet chocolate granules
• 1 tbsp. (200 gr.) brown sugar
• 3 eggs at room temperature
• 3 tsp (15 ml) vanilla extract
• 250 g full-fat cream cheese, room temperature
• 0.5 cups (100 g) granulated sugar
• 3/4 cup (185 ml) cream, 35% fat

Preparation:

1. Preheat oven to 350°F (175°C) and lightly spray a 9-inch (22cm) baking pan with cooking spray. Line the bottom of the pan with a circle of parchment paper and the sides with one or two strips of parchment paper.
2. Combine flour, cocoa powder, and salt in a bowl. Chop 2 chocolate bars into small pieces and stir into the flour mixture.
3. Place a large heatproof bowl over a saucepan of gently simmering water. Add the butter and chocolate chips to the bowl and mix until smooth. Remove the bowl from the heat and whisk in the brown sugar. Beat in the eggs one at a time, then add 1.5 teaspoons of vanilla. Add the flour mixture and whisk until smooth.
4. Spread the dough into the prepared pan. Bake until set, 20–25 minutes. Let cool completely.
5. Cheesecake layer:
   
   Beat the cream cheese with a mixer on medium-high speed until smooth, about 1 minute. Add the sugar and the remaining 1.5 teaspoons vanilla extract and continue beating until smooth, about 2 minutes.
6. In a medium bowl, beat the heavy cream with a hand mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Spread evenly over the cooled brownie layer.
7. Finely chop the remaining 2 chocolate bars and sprinkle them over the edges of the cheesecake. Refrigerate for at least 5 hours or up to 5 days.