1 cup semisweet chocolate chips
1/3 cup milk
3 8 ounce packages cream cheese, room temperature
1 cup sugar
4 eggs
2 tablespoons Jack Daniel's whiskey
Fudge Brownie Batter, recipe follows
Chocolate Ganache, recipe follows
In microwave safe glass bowl, melt chocolate chips with milk in microwave oven on high 1 to 1 1/2 minutes or until smooth when stirred. Set aside. Meanwhile, in large bowl of electric mixer, beat cream cheese and sugar until smooth. Beat in eggs until well blended. Beat in melted chocolate mixture and whiskey until thoroughly blended. Spoon into buttered 9 inch springform pan. Bake in preheated 400F oven 15 minutes; reduce oven temperature to 350F and continue baking 15 minutes. Remove from oven and carefully spoon on Fudge Brownie Batter evenly, starting at edges and working toward center. Return to 350F oven and bake another 35 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool completely; refrigerate until thoroughly chilled. Remove sides of pan from cake. Spread Chocolate Ganache evenly over top of cake. Return to refrigerator and chill until ganache is set. Makes 1 cheesecake, 10 to 12 servings.
Fudge Brownie Batter
In large microwave safe glass bowl, combine 2 squares, 1 ounce each; unsweetened chocolate with 1/2 cup butter. Microwave on high 1 to 1 1/2 minutes or until smooth when stirred. Beat in 2 eggs, 1 cup sugar and 1 teaspoon vanilla until thoroughly blended. Stir in 1/2 cup flour, blending well. Stir in 1/4 cup chopped walnuts, if desired. Spread evenly over partially baked cheesecake.
Chocolate Ganache
In large microwave safe glass bowl, combine 1 1/2 cups chocolate chips and 1/3 cup whipping cream. Microwave on high power 1 to 1 1/2 minutes or until smooth when stirred. Stir in 2 tablespoons Jack Daniel's whiskey and 2 tablespoons corn syrup. Refrigerate until mixture thickens to spreading consistency. Spread evenly over top of brownie topped cheesecake.
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