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Dark Chocolate Brownie Mix
 Coffeehouse Chocolate Cheesecake
Crust:
1, 20 oz package Ghirardelli Dark Chocolate
Brownie Mix
1/4 cup water
1/2 cup vegetable oil
1 egg
2 teaspoons instant espresso powder
Cheesecake:
2-8 oz packages cream cheese, softened
1/2 cup sugar
1 cup Ghirardelli Semi-Sweet Chocolate Chips, melted
3 eggs
1 tablespoon instant espresso powder
1 teaspoon vanilla
Preheat oven to 350°F. For Crust: In medium bowl, stir together brownie mix, water, oil, 1 egg and espresso powder until moistened (about 40 strokes). Spoon batter into lightly greased 13x9-inch pan. Bake for 12 minutes. For Cheesecake: Place cream cheese and sugar in medium bowl. Using an electric mixer, mix on low speed 1 minute or until smooth. Add melted chocolate and mix on low speed until blended. Add 3 eggs, espresso powder and vanilla and continue to mix on low speed until blended. Spoon cream cheese mixture over crust and spread evenly. Bake 25-30 minutes or until filling is set. Cool thoroughly before cutting. Garnish with whipped cream and chocolate shavings, if desired. Store in the refrigerator.
Makes 24 servings.
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