1. Line a 9-inch springform pan with parchment paper and lightly grease the sides. Prepare brownie batter as directed and pour into the pan. Bake at 350°F (175°C) until just set—about 20 minutes. Cool completely.

2. Beat cream cheese until smooth. Add sugar and mix well. Blend in sour cream, melted chocolate, espresso powder, and peppermint extract. Add eggs one at a time, mixing on low speed just until incorporated.

3. Pour the cheesecake mixture over the cooled brownie crust. Place the pan in a larger baking dish and fill it with hot water halfway up the sides (water bath). Bake at 325°F (160°C) for 55–65 minutes, until the center is set but still jiggles slightly.

4. Turn off oven, crack the door, and let cheesecake sit inside for 1 hour. Remove and cool completely at room temperature. Then refrigerate for at least 6 hours or overnight.

5. Heat heavy cream until steaming. Pour over chopped dark chocolate. Let sit for 1 minute, then stir until smooth. Spread over chilled cheesecake and refrigerate until set.

6. Top with whipped cream and crushed peppermint just before serving. Use a warm knife for clean slices. Enjoy!