4 large blocks of cream cheese
4 large eggs
1 3/4 cups of sugar
2/3 cup of Hershey's cocoa
2 Tsp of vanilla extract
2 squares of semi-sweet chocolate
1/2 box of Duncan Hines Walnut Brownie mix
1/4 cup butter
1 cup of pecans


Optional:
Caramel topping

Getting started:

Let the cream cheese blocks soften for 15 mins. Coat the 9" x 3" springform pan's bottom with parchment paper (or with No-Stick Spray). Mix the brownies per the box's instructions and transfer half of the mixture to the springboard pan to form the crust. Start pre-heating oven to 350 degrees.

The batter:

Combine the cream cheese and sugar in your mixer bowl and beat until smooth. Blend in the cocoa. Soften the two chocolate squares in the microwave on mid-power for approx 2 mins. Blend in the eggs, one at a time. Add the cream. Add the vanilla extract and beat until smooth. Pour batter into springboard pan.

Baking:

Bake for about 50 mins at 350 degrees. (I turn the oven off, open its door slightly, and let the cake cool for 30 mins before removing.) A pan with water can be placed on the shelf below the springform pan; this may help prevent the cake top from cracking.