Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 12-inch

(30-centimeter) round pan with Gefen Parchment Paper.

Combine sugar, flour, eggs, butter, cocoa, vanilla, and baking powder in a mixing bowl. Mix until smooth.

Pour the brownie batter into the prepared pan and spread evenly. Bake for

33–35 minutes, until the edges are set and the center is mostly set but not fully baked.

Place all ingredients into a mixing bowl. Using electric beaters, mix until smooth and creamy.

Remove the brownie from the oven. Carefully spread the cheesecake filling over

the top, leaving a small border of brownie showing around the outer edge. Return pan to the oven and bake for 24–27 minutes, or until the cheesecake layer is set and the center has only a slight jiggle. Remove from the oven and let cool to room temperature. Then refrigerate until fully set.

Once chilled, drizzle with warmed chocolate cream or melted chocolate. Garnish with chopped Viennese crunch, Smirk bars, or chocolates of your choice.