Brownie Mosaic Cheesecake

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