Preheat oven to 180°C.
Line a 30cm tin with baking paper.
Combine the chocolate, water and butter in a saucepan. Continue to stir until the chocolate melts and the mixture is smooth.
Add the brown sugar and stir to combine, off the heat. Allow to cool.
Add the eggs, combined flours and cocoa powder and combine. Spoon mixture into prepared pan and smooth the surface. Place to the side.
Combine the cream cheese, sour cream, caster sugar and extra egg in a bowl until smooth. Stir in half the berries.
Pour the cheesecake mixture over the chocolate mixture and sprinkle with the remaining berries.
Bake in oven for 45 minutes or until cheesecake is set, but still blonde.
Remove from oven. Set aside for 30 minutes to cool before placing in the fridge to cool completely.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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