Ingredients needed:
* Canola oil cooking spray
* 1 box of fudge brownie mix
* 4 eggs
* 2/3 cup of canola oil
* 1/4 cup of espresso and cream coffee drink
* 2 packages of cream cheese (8 ounces each)
* 1/3 cup of sugar
* 1 tablespoon of cake flour
* A pinch of salt
* 3 tablespoons of heavy cream
* 1 teaspoon of vanilla extract
Preparation steps:
1. Coat an 8 1/2-inch springform pan with cooking spray. Wrap foil around the bottom of a cake pan. Crumple additional aluminum foil to create a "ring base" about 5 inches in diameter and 1 inch thick. Set aside.
2. In a large bowl, stir together brownie mix, two of the eggs, the oil, and the coffee drink until almost combined. Pour into prepared pan.
3. Place foil ring in bottom of crockpot; pour 1/2 inch of hot water into bottom of crockpot. Using 2 long strips of foil, make an "X" over foil ring and bring it up along the sides of crockpot to assist removing pan from crockpot. Place springform pan on top of the ring and the "X" in crockpot. Stack 6 paper towels; place over top the of the crockpot. Secure with lid.
4. Cook on high heat setting for 1 to 1 1/2 hours. Do not lift the lid at all.
5. Meanwhile, in a large bowl, beat cream cheese with an electric mixer on low speed until smooth. Add sugar, flour, and salt; beat until smooth. Add the remaining two eggs, one at a time, beating well after each addition. Scrape down sides of the bowl. Add cream and vanilla; beat until combined. Pour over brownie mixture in crockpot.
6. Cover and cook for 1 1/2 hours more. Turn crockpot to low heat setting. Cook for 1 hour more or until cheesecake is set with a wet-looking center. Turn off heat and let sit, covered, for 30 minutes.
7. Use foil strips to lift springform pan from crockpot. Place pan on wire rack; let cool to room temperature. Chill in the pan for at least 4 hours. Just before serving, remove cake from pan.
Enjoy
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