Ingredients

Brownie Layer
• 6 tablespoons melted butter
• 1-1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 eggs
• 1 cup plus 2 tablespoons all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
Cheesecake
• 3 (8 oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 4 eggs
• 1/4 cup heavy whipping cream
• 2 teaspoons vanilla extract
• 4 teaspoons peppermint extract
• 1/4 teaspoon fine sea salt
• 2 cups dark chocolate chips
• Crushed candy canes

Instructions

Brownie Layer
1. Preheat the oven to 350 degrees.
2. Spray a 9-inch spring form pan with nonstick spray.
3. Using an electric mixer, combine the butter, sugar, vanilla and peppermint extract until smooth. Add eggs, mixing until blended. Mix in the flour, cocoa powder, baking powder and sea salt until well blended.
4. Spread in the prepared pan. Bake for 25-30 minutes or until the edges begin to pull away from the side of the pan.
5. While the brownie is baking, prepare the cheesecake layer.
Cheesecake
6. Using an electric mixer beat the cream cheese and sugar until smooth. Gradually add the eggs, whipping cream, vanilla and peppermint extract and salt. Beat until smooth.
7. Place the chocolate chips in a small microwave-safe bowl and microwave for 30 seconds on high. Stir. Continue microwaving for 30 seconds and stirring until melted. Slowly blend the melted chocolate into the cheesecake batter.
8. Remove the brownie from the oven and our the cheese mixture over it.
9. Return to the oven and baking for 45 to 50 minutes or until the center is almost set.
10. Remove from the oven and place on a wire rack. Using a knife, loosen from the sides of the pan.
11. Cool to room temperature and remove the sides of the pan.
12. Cover and refrigerate for severals hours until cold.
13. Before serving sprinkle with crushed candy canes, pressing them lightly onto the surface.

Notes