Note: I doubled the crust because I like a lot of crust-to-cheesecake ratio, but if you don't, no worries, the crumb crust ingredients list the amounts for a regular or doubled crust. Also, for the brownies, you can basically use any brownie recipe made for a 9X13-inch pan - I would suggest a recipe that is dense and fudgey like the ones below. The brownies can be made a day in advance of making the cheesecake and refrigerated if you want to minimize prep work. The entire cheesecake, itself, can be baked, cooled and refrigerated a day in advance of serving.
Ingredients
Refrigerated
7 Egg, large
Baking & Spices
1 cup All-purpose flour
4 oz Chocolate, unsweetened
3 oz Chocolate, bittersweet or semisweet
1 tbsp Confectioners sugar
1 3/4 cups Granulated sugar
1/2 tsp Salt
1 cup Sugar
2 1/2 tsp Vanilla
Snacks
2 cups Brownie
Dairy
1 cup Butter
3 (8 ounce) packages Cream cheese
1/4 cup Heavy cream
Other
1 8 (1/4 teaspoon to double) teaspoon salt
1/3 cup (2/3 cup to double) granulated sugar