Watch: Brownie Bottom Chocolate Cheesecake Recipe

Valentine's Day is just around the corner and if you're looking for a treat for your sweetie, we've got just the thing.

Natalie Mikles with Made in Oklahoma is here with a recipe for Brownie Bottom Chocolate Cheesecake!

Brownie Bottom Chocolate Cheesecake

Description:

Chocolate upon chocolate is a dream come true for chocolate lovers in this to die for cheesecake. Everything from the brownie bottom to the cheesecake to the whipped cream to the finishing sauce is chocolate flavored. Oklahoma-made Bedre Chocolate makes this dessert one of a kind.

Ingredients:

For the Brownie Layer:

1 Shawnee Mills Fudge Brownie Mix

3 tablespoons vegetable oil

1 Hansen’s Egg

1 tablespoon water

For the Chocolate Cheesecake Layer:

3 packages (8 ounces each) Braum’s Cream Cheese, softened

¾ cup sugar

1 teaspoon Griffin’s Vanilla

8 ounces Bedre Milk Chocolate Wafers, melted and cooled slightly

3 Hansen’s Eggs

For the Whipped Cream Layer:

½ teaspoon Griffin’s Vanilla

4 tablespoons powdered sugar

2 tablespoons cocoa powder

1 cup Braum’s Heavy Whipping Cream

For the Topping:

¼ cup Bedre Chocolate Sauce

Directions:

1. Preheat oven to 325 degrees. Butter and flour (or spray with nonstick spray) a 9-inch springform pan. Set aside.

2. Make brownie layer by following package directions, mixing brownie mix with vegetable oil, egg and water. Spread batter into pan. Bake 18-20 minutes or until set in the middle. Remove from oven, and let cool completely before topping with cheesecake mixture.

3. While the brownie layer is baking, prepare the chocolate cheesecake layer. In a large mixing bowl, beat cream cheese, sugar and vanilla with an electric mixer until well blended. Add the melted chocolate, and mix well. Scrape down the sides of the bowl to incorporate into the batter. Add the eggs, one at a time, on low speed just until blended.

4. Carefully place cheesecake in oven, baking 55 to 60 minutes or until the center is almost set. Remove from the oven and carefully run a knife around the edge to loosen it from the pan. Allow cheesecake to cool before removing the rim from the pan.

5. Refrigerate 4 hours or overnight.

6. To make the whipped cream layer, combine all ingredients in an electric mixer on high speed, beating until stiff peaks form. Once the cheesecake is cooled, top with whipped cream. Drizzle with Bedre Chocolate Sauce.