1. Preheat oven to 350˚F (180˚C).
2.Prepare the brownie batter and pour into greased springform pan.
3.Bake until set, about 20-25 minutes.
4.Meanwhile, beat the cream cheese and sugar until incorporated. 5.Add beaten eggs and vanilla, and beat again until smooth.
6.Remove brownies and lower oven temperature to 325˚F (165˚C).
7.Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
8.Remove cheesecake and refrigerate for 4 hours, or overnight.
9.Heat or microwave whipping cream to just before boiling and pour over chocolate chips. Stir continuously until the chocolate is melted and smooth.
10.Allow the ganache to sit for 10-15 minutes.
11.Transfer cheesecake to a baking pan with a wire rack. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
12.Allow ganache to cool and set for 30 minutes.
13.Enjoy!
