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
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.
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.
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.