Step 1

Preheat oven to 350°.

Step 2

Spray a 9-inch springform pan with non stick cooking spray.

Step 3

Line a 8-inch square baking pan with parchment paper, leaving a 1-inch overhang over the sides.

Step 4

Wrap the outside of the springform pan with foil, covering the bottom and extending all the way up the sides.

Step 5

In a microwave safe bowl melt the chocolate and butter; set aside to cool.

Step 6

In a medium bowl whisk together the flour and salt.

Step 7

In a large bowl, beat the eggs on high until light yellow and thick (about 3 minutes).

Step 8

Add the sugar, chocolate mixture and vanilla to the eggs and blend.

Step 9

Reduce speed, gradually add the flour mixture just until it disappears.

Step 10

Spread 2 cups of the batter in the springform pan to make the crust and the rest in the baking pan.

Step 11

Bake just until set around the sides, about 10 minutes for the crust and 25 minutes for the baking pan (the centers will be soft).

Step 12

Let cool on wire rack 1 hour.

Step 13

Leave brownie crust in springform pan; cover with plastic wrap and refrigerate overnight.

Step 14

Lift the brownies out of the square pan onto a plate; cover with plastic wrap and refrigerate overnight.

Step 15

Cut the square into 1-inch pieces; set aside.

Step 16

Preheat oven to 350°.

Step 17

In a large mixing bowl beat together the cream cheese, sugar and cornstarch until creamy.

Step 18

Mix in the vanilla.

Step 19

Add the eggs one at a time, beating well after each addition.

Step 20

Beat in the cream, just until combined. Don't over mix

Step 21

Transfer 1 cup batter to a small bowl and set aside.

Step 22

Cover the brownie crust with brownie bits (about 12 to in one layer only.

Step 23

Pour cheesecake batter over the brownie bites.

Step 24

Place 2 ounce of semi sweet chocolate in a small microwave safe bowl and melt.

Step 25

Stir the melted chocolate into the reserved cheesecake batter until completely blended.

Step 26

Using a teaspoon, drop the chocolate batter on top of the white batter, pushing it down slightly.

Step 27

Use an off set spatula and cut through the batter a few times in a swirling motion just until swirls appear.

Step 28

Place the cake in a large shallow pan; put pan (with cheesecake) in the oven.

Step 29

Pour hot water into the pan until it comes 1-inch up the sides of the springform pan.

Step 30

Bake until the edges are light golden (about 1 hour and 15 minutes).

Step 31

Remove cake from water bath, transfer to a wire rack, and let cool for 2 hours.

Step 32

LEAVE CAKE IN THE PAN, REMOVE FOIL, cover with plastic wrap and refrigerate until completely cold ( 4 hours or overnight).

Step 33

Release the sides of the pan; brush 1 tablespoon of heavy cream around the edges of the cake.

Step 34

Sprinkle the walnuts over the cream, pressing the nuts down gently.

Step 35

Keep in the refrigerator until ready to serve.