Rich Butterscotch Cheesecake - cooking recipe

Ingredients

1 cup butter, chopped
1 cup firmly packed brown sugar
1 1/4 cups heavy cream, whipped lightly
-1 None Brownie Base
5 oz dark chocolate, chopped
1/2 cup butter, chopped
3/4 cup firmly packed brown sugar
1 None large eggs
1 cup all-purpose flour, plus 2 tbsp, sifted
-1 None Cheesecake
18 oz cream cheese, softened
2 tsp vanilla extract
3/4 cup granulated sugar
3 None large eggs
1 1/4 cups sour cream
3.5 oz dark chocolate, finely chopped
3.5 oz dark chocolate, shaved into curls, for garnish

Preparation

To make the butterscotch, butter, sugar and cream in a medium saucepan. Stir over low heat until smooth. Simmer for 3 mins. Reserve 1 2/3 cups for serving. Transfer remaining mixture to a small heatproof bowl. Refrigerate both mixtures.
Preheat oven to 300\u00b0F. Grease an 8 inch springform pan and line base with parchment paper.
To make the brownies, combine chocolate and butter in a small saucepan. Stir over low heat until smooth. Transfer to a medium bowl and let cool for 5 mins. Stir in brown sugar and 1 egg then fold in flour. Transfer to prepared pan. Place on a baking tray and bake for 15 mins.
Meanwhile, to make the cheesecake, beat cream cheese, vanilla and sugar until combined. Beat in eggs, 1 at a time, then beat in sour cream until combined. Pour 1/2 over brownie base then drizzle with 1/2 the butterscotch. Gently swirl butterscotch through batter. Sprinkle with 1/2 the finely chopped chocolate. Repeat layers. Bake for 45 mins, or until just set in the center. Turn off oven. Let cheesecake cool in oven with door ajar. Cover and chill for 4 hours, or until firm.
Let cheesecake stand at room temperature for 1 hour before serving. Top with chocolate curls. Heat reserved butterscotch in a small saucepan. Serve with cheesecake.