A delicious brownie bottom no-bake cheesecake that combines a rich brownie base with a creamy and fluffy cheesecake filling, topped with chocolate and Biscoff spread. Perfect for chocolate lovers and easy to prepare.
1: Preheat the oven to 350°F.
2: In a bowl, mix together eggs, cocoa powder, salt, baking powder, espresso powder, and vanilla.
3: In a separate bowl, cream butter and sugar until shiny.
4: Combine the egg and butter mixtures, then add flour and mix gently.
5: Pour the batter into a 9-inch springform pan and bake for 30 minutes, then let it cool completely.
6: In a separate bowl, whip the heavy cream into stiff peaks and set aside.
7: In a large bowl, beat cream cheese with sugar until well incorporated.
8: Add in powdered sugar, sour cream, lemon juice, and vanilla until smooth.
9: Fold in half of the whipped cream gently.
10: Once combined, fold in the other half of the whipped cream.
11: Spread the cheesecake filling on top of the cooled brownie base.
12: Drizzle with Biscoff spread and refrigerate until set.
