Entirely Elizabeth

Brownie Bottom

Preheat oven to 350° F. Prepare an 8×8 baking dish with parchment paper and non-stick cooking spray. Set aside.

Melt the granular sugar and unsalted butter in a small saucepan. Allow it to come to a boil and cook for two to three minutes. Remove from heat.

In a separate large bowl, whisk together eggs, cocoa, salt, and vanilla extract.

Slowly add warm butter/sugar mixture to your egg mixture and keep whisking until smooth and incorporated.

Add the baking powder and flour. Fold until incorporated.

Pour brownie batter into the prepared 8×8 dish. Bake for 15 minutes.

Place in the refrigerator to cool while you make the cheesecake filling.

No Bake Cheesecake Filling

Whisk the cold heavy whipping cream and powdered sugar on high speed until soft peaks, about 4-5 minutes.

In a separate bowl beat the cream cheese until light and there are no lumps.

Add the sour cream, granular sugar, and vanilla extract. Beat on high speed for 2-3 minutes.

Using a spatula, lightly fold the whipped cream into the cream cheese mixture.

Remove your brownie layer from the refrigerator and evenly spread the cheesecake filling on top. Place in the freezer until the cheesecake filling is firm to the touch.

Chocolate Chip Cookie Dough Topping

Place the flour in a heat safe bowl and microwave for 45 seconds (stirring well every 15 seconds). Set aside.

Beat the butter until light and creamy, 2-3 minutes.

Add the brown sugar, salt, and vanilla. Beat until smooth.

Add the powdered sugar and flour. Beat on medium-low until fully combined and smooth.

Using a spatula gently fold in the mini semi-sweet chocolate chips.

Remove your brownie/no bake cheesecake from the freezer. Make sure it is not sticky to the touch (if it is, put it back in the freezer and set aside your cookie dough topping until it is).

Evenly spread the cookie dough topping on top. Sprinkle with more mini semi-sweet chocolate chips.

Place in the refrigerator to firm for a minimum of four hours.