Instructions

To make the brownie crust:

1. Preheat oven to 350F/180C. Line the base of a 10" springform pan with parchment paper, and grease the sides. Set aside. 
2. Melt the butter, sugar, and dark chocolate together in the microwave, stirring every 30 seconds, and leave to cool slightly. 
3. Sift the cocoa into a medium mixing bowl, add the flour, xanthan gum if using, salt, and baking powder, and lightly whisk to combine. Set aside.
4. In another mixing bowl, beat together the eggs, brown sugar and vanilla. Stir in the brewed coffee. Add the melted chocolate mixture and beat to combine.
5. Add the flour mix, and beat to combine
6. Add chocolate chips and stir to distribute. 
7. Spoon batter into prepared pan and spread in a layer across the bottom
8. Bake for 10 minutes, or until the top is just set. Leave to cool completely. 

To make the cheesecake:

1. Turn the oven down to 325F/160C
2. In the bowl of your stand mixer fitted with the whisk attachment (or a handheld electric beater) on a medium speed beat together the sugar, cream cheese, vanilla extract, and cream until it's fully combined.
3. On a medium speed, beat in the eggs one at a time, fully combining between each addition.
4. On a low speed, add the cooled melted chocolate and "stir" until fully combined
5. Pour on top of the brownie crust and spread out evenly - being careful not to pierce the top of the brownie layer. 
6. Bake for 60-70 minutes, until the edges are turning golden and the middle is only just set, with a good wobble to it.
7. Turn the oven off and prop the door open a couple of inches, leave cheesecake to cool in the turned off oven. Don't worry if the cheesecake cracks as it cools, we will be covering that up with ganache soon!
8. Once cooled, remove from the oven and tightly cover with plastic wrap - chill in the fridge for at least 5 hours, preferably overnight. 

To make the ganache:

1. Remove the chilled cheesecake from the pan if you haven't done so already, and place on your serving plate/stand. Set aside. 
2. Finely chop the chocolate and put in a heatproof bowl with the vanilla extract and salt. 
3. In a small saucepan, heat the cream on a low-medium heat until bubbles start to form around the edge.
4. Pour the hot cream over the chopped chocolate and cover with a clean towel or piece of kitchen paper, leave to stand for 1 minute
5. Whisk together until smooth and all melted. Leave to cool slightly, for 5-10 minutes. 
6. Pour the ganache on top of the cheesecake in the centre, and use a rubber spatula to spread to the edges
7. Top with chopped chocolate and chocolate curls