Ingredients:

Brownie Crust
150 grams bittersweet chocolate
76 grams unsalted butter
183 grams granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
62 grams all-purpose flour
27 grams cocoa powder
1/2 tsp salt

Cheesecake Filling:
226 grams chocolate chips, semi-sweet
680 grams full-fat cream cheese, softened
140 grams granulated sugar
2 tsp vanilla extract
1 tbsp cocoa powder
1/2 tsp salt
140 grams sour cream, room temperature
3 large eggs, room temperature

Chocolate Ganache:
200 grams chocolate chips, semi-sweet
200 grams heavy cream
2 tbsp candy-coated chocolate pieces

Directions:

Brownie Crust:
Preheat the oven to 350°F (180°C) and line a 9-inch springform pan with parchment paper, wrapping the bottom with aluminum foil.
Melt bittersweet chocolate and butter in the microwave, stirring every 30 seconds until fully melted. Let cool slightly.
Beat granulated sugar, eggs, and vanilla extract until frothy and pale. Pour in the melted chocolate mixture and mix well.
Fold in flour, cocoa powder, and salt until combined. Pour the batter into the pan and bake for 25-30 minutes. Let cool.

Cheesecake Filling
Reduce oven heat to 325°F (165°C) and create a water bath on the bottom rack.
Melt semi-sweet chocolate chips in the microwave and set aside to cool slightly.
Beat cream cheese and sugar until smooth, then add in melted chocolate, vanilla, cocoa, salt, and sour cream. Mix in eggs one at a time.
Pour the filling over the crust and bake for 60-70 minutes. Cool in the oven before refrigerating overnight.

Chocolate Ganache:
Microwave heavy cream and pour over chocolate chips. Whisk until smooth and glossy. Chill for 1 hour.