Ingredients:
1 3/4 cups sugar
1 cup butter, softened
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels
2 cups sugar
2 teaspoons vanilla
2 cups bits and pieces of chocolates, such as morsels and chunks
4 large eggs
4 (1-ounce) unsweetened chocolate baking squares
4 (8-ounce) packages cream cheese, softened
7 large eggs

Chocolate Glaze Ingredients:
1/2 cup whipping cream
1 (12-ounce) package semisweet chocolate morsels

Method:
Grease and flour 2 9-inch springform pans.

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans.

Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.

Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.

Spread top one of the cooled cheesecakes with 1/2 the of recipe Chocolate Glaze. Remove sides of cakes; carefully slide the unglazed cake evenly on top of the glazed one. Cover and chill 8 hours.

Decorate with the remaining ½ of the recipe chocolate glaze on the sides of the cake. Adhere the bits and pieces of chocolates to the glaze along the side.

Make crisscrosses using chocolate syrup in a plastic bag, piped out of a tiny hole cut in a corner on the top of the cake. Make swirls of chocolate glaze along the edge of the cake evenly as possible for decoration or just glaze the entire top and omit the chocolate syrup.

Notes and Tips:
Melt 1 (12-ounce) package semisweet chocolate morsels and ½ cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.

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