Microwave chocolate and cutter in a large microwaveable bowl on high for two minutes. Stir until completely melted and smooth. Stir in sugar. Then add eggs and vanilla. Add the flour and salt, mix until combined. Spread into prepared pan.

Bake 30-35 minutes or until toothpick inserted comes out with fudgy crumbs. Cool in pan on wire rack. Remove brownies from pan with foil handles. When cooled completely, cut into 1 inch squares.

Stir together all of the ingredients and press into the bottom and 1 inch up sides of buttered 9 inch spring form pan. Fill right away or chill until ready.

Beat cream cheese in stand mixer fitted with a paddle attachment until fluffy and smooth. Add eggs one at a time, mixing after each. Add vanilla and sugar and mix until combined, scraping down the bowl as necessary.

Fold the brownie chunks into the cheesecake mixture very carefully. Pour mixture into prepared pan. Place springform pan on a baking pan and bake for 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

Cool completely and top with chocolate ganache (recipe below).

Place the chocolate in a heat proof bowl. Heat the cream and butter in a saucepan until almost to a boil, or until scalded. Pour over the chocolate and let sit for five minutes. Stir until smooth.