Cheesecake recipes are the ultimate indulgence and this one pushes it even further by making a crust of brownies! The chocolatey deliciousness of the cheesecake recipe is perfectly paired with a bit of mint flavor infused. It's a dessert recipe you won't soon forget.
Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, for crust, place 2 cups of the coarsely chopped Fudgy Brownies in a food processor. Cover and process with on/off pulses to form crumbs. Add melted butter; cover and process just until combined. Press mixture onto the bottom and 1 3/4 inches up the sides of a 9-inch springform pan. Chill while preparing filling. Set aside the remaining 1 cup coarsely chopped brownies.
Preheat oven to 350 degrees F. In a small heavy saucepan cook and stir bittersweet chocolate and unsweetened chocolate over low heat until melted; cool slightly.
For filling, in a large mixing bowl beat cream cheese, sugar, flour, and mint with an electric mixer on medium speed until smooth. With the mixer running, slowly add melted chocolate, beating on low speed just until combined. Stir in eggs and milk.
Pour filling into crust-lined pan, spreading evenly. Place springform pan in a shallow baking pan. Top with the reserved 1 cup coarsely chopped brownies. Bake for 35 to 40 minutes or until a 2 1/2-inch area around outside edge appears set when gently shaken.
Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool cheesecake completely on wire rack. Cover and chill at least 4 hours before serving. Serve with Sweetened Whipped Cream, if desired.