Brownie-Bottom Lemon Cheesecake

Ingredients

• 2 tablespoons all purpose flour 
• 3 ounces bittersweet chocolate 54% 60% chopped ( to cacao)
• 12 servings bittersweet chocolate curls 
• 40 ounce cream cheese room temperature
• 1 large eggs 
• 2 large egg yolks 
• 5 large eggs 
• 0.3 cup brown sugar packed ()
• 0.3 cup heavy whipping cream 
• 1  optional: lemon halved lengthwise thinly sliced
• 4 teaspoons juice of lemon fresh
• 1 tablespoon lemon zest finely grated
• 0.1 teaspoon salt 
• 1 cup cup heavy whipping cream sour
• 3.3 cups sugar 
• 0.3 cup butter unsalted ()
• 1.5 teaspoons cocoa powder unsweetened
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• knife
• whisk
• spatula
• springform pan
• offset spatula

Directions

1. Preheat oven to 350°F. Spray insideof 9-inch-diameter springform pan with2 3/4-inch-to 3-inch-high sides with nonstickspray.
2. Whisk flour, cocoa, and salt in smallbowl; set aside.
3. Combine chocolate andbutter in medium metal bowl; place bowlover saucepan of simmering water and stiruntil melted and smooth.
4. Remove bowl fromover water.
5. Add both sugars to chocolatemixture and whisk until blended.
6. Let cooluntil mixture is barely lukewarm, about10 minutes.
7. Whisk egg and vanilla intochocolate mixture. Fold flour mixture intochocolate mixture.
8. Spread brownie batterevenly over bottom of prepared pan.
9. Bake brownie crust until top looksslightly cracked and tester inserted intocenter comes out with some moist crumbsattached, about 20 minutes.
10. Transfer pan torack; cool crust to room temperature, about30 minutes. Maintain oven temperature.
11. Place pan with cooled cruston rimmed baking sheet. Using electricmixer, beat cream cheese in large bowl untilsmooth.
12. Add sugar, flour, lemon peel, andlemon juice; beat until smooth.
13. Add eggsand yolks, 1 at a time, beating just untilincorporated after each addition. Beat in 1/2cup sour cream and whipping cream.
14. Pourfilling over brownie crust in pan; smooth top.
15. Bake cake until puffed, light golden,and set around edges (center will still moveslightly when pan is gently shaken), about1 hour 20 minutes.
16. Remove cake from oven.Maintain oven temperature.
17. Spoon 1 cup sour cream indollops over top of cake, then spread evenlyover top with offset spatula. Return cake tooven and bake 5 minutes. Run small sharpknife around sides of cake to loosen.
18. Placepan with cake directly in refrigerator andchill uncovered overnight (cake may sinkin center). DO AHEAD: Can be made 2 daysahead. Keep chilled.
19. Remove pan sides from cake. Run thinsharp knife between pan bottom and crustto loosen. Using 2 metal spatulas as aid,transfer cake to platter.
20. Garnish top edge ofcake with chocolate curls and lemon slices.