I found this recipe in April's Bon Appetit, of course and had to try it for Easter. I altered it, changing from the original lemon cheesecake to orange. Orange and chocolate sounded better to me. And it gave me a reason to try make candied orange slices. I loved it all.
The crust did not turn out to have a brownie consistency but was crunchier and still very delicious. The cheesecake was very rich and very deep. The top turns a little brown when baked. That is why it has the topping. Here is my altered recipe. The original can be viewed here.
6 tablespoons all purpose flour
1 1/2 teaspoons unsweetened cocoa powder
1/8 teaspoon salt
4 oz semi sweet chocolate chips
1/4 cup (1/2 stick) unsalted butter
3/4 cup sugar
1/4 cup (packed) golden brown sugar
1 large egg
1/2 teaspoon vanilla extract
5 8-ounce packages cream cheese, room temperature
1 3/4 cups sugar
2 tablespoons all purpose flour
1 tablespoon finely grated orange peel
juice from one orange
4 teaspoons orange juice concentrate, or more (I added until I liked the orange flavor)
5 large eggs
2 large egg yolks
1/2 cup sour cream
1/4 cup heavy whipping cream
1 1/2 cups plain yogurt or sour cream
Dark chocolate curls or shavings
12 candied orange slice, recipe to follow soon
Preheat oven to 350°F. Spray inside of 9-inch-diameter springform pan with 2 3/4-inch- to 3-inch-high sides with nonstick spray. Whisk flour, cocoa, and salt in small bowl; set aside. Combine chocolate and butter in medium metal bowl; place bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add both sugars to chocolate mixture and whisk until blended. Let cool until mixture is barely lukewarm, about 10 minutes. Whisk egg and vanilla into chocolate mixture. Fold flour mixture into chocolate mixture. Spread brownie batter evenly over bottom of prepared pan.
Bake brownie crust until top looks slightly cracked and tester inserted into center comes out with some moist crumbs attached, about 20 minutes. Transfer pan to rack; cool crust to room temperature, about 30 minutes. Maintain oven temperature.
Bake cake until puffed, light golden, and set around edges (center will still move slightly when pan is gently shaken), about 1 hour 20 minutes. Remove cake from oven. Maintain oven temperature.
Spoon 1.5 cups yogurt or sour cream in dollops over top of cake, then spread evenly over top with offset spatula. Return cake to oven and bake 5 minutes. Run small sharp knife around sides of cake to loosen. Place pan with cake directly in refrigerator and chill uncovered overnight (cake may sink in center). DO AHEAD Can be made 2 days ahead. Keep chilled.
Remove pan sides from cake. Run thin sharp knife between pan bottom and crust to loosen. Using 2 metal spatulas as aid, transfer cake to platter. If needed, add a bit more yogurt to make it nice and pretty. Garnish top edge of cake with chocolate curls and orange slices.