Chocolate cheesecake brownie pie

1 x 8 inch cake pan

For the base

115g butter

228g chocolate (1/2 milk and 1/2 dark)

300g caster sugar

100g brown sugar

6 eggs

160g self raising flour

22 grams of cocoa powder

50g white chocolate chopped

For the cheesecake:

300g cream cheese

1/4 tsp vanilla essence

40g caster sugar

1 medium egg

1 small egg

Preheat your oven to 160 degrees.

Grease and line your cake pan so the greaseproof paper is hanging over the edges.

For the brownie, melt butter and 228g of chocolate together in the microwave. Once melted add both sugars and stir.

Add your eggs and whisk

Sift the flour and cocoa powder and then add to bowl and stir.

Add the chopped white chocolate. Pour into your greased tin and set aside whilst you make the cheesecake topping.

Whisk cream cheese, vanilla, eggs and sugar into a bowl until smooth.

Spread on top of the uncooked brownie layer and using a knife gently swirl into your brownie mix.

Bake in the oven for 50-55 minutes until cheesecake layer is set but still a slight wobble.

Once pie is removed from the oven add chocolate chunks gently into the cheesecake layer and allow to melt whilst the pie is cooling.

Once cold, slice, eat and enjoy.