Brownie Bottom Mini Cheesecakes

1.	BROWNIE LAYER:
2.	Preheat oven to 350 degrees F. Line a regular muffin pan with paper cupcake liners or grease well with nonstick spray.
3.	In a small saucepan melt chocolate and butter until smooth.
4.	Remove from heat and stir in sugar.
5.	Add egg and vanilla extractand stir until smooth.
6.	Fold in salt and flour.
7.	Divide brownie batter between the 12 muffin cups. Bake until brownies just appear set, about 10 minutes. Set aside.
8.	With an electric mixer, beat together the cream cheese, egg, sugar and vanilla until smooth.
9.	Bake until tops appear dry and centers barely jiggle when shaken, about 12-15 minutes.
10.	Let cups cool completely, about 1 hour at room temperature or chilled in the fridge for 30 minutes.
11.	ADD TOPPING:
12.	Beat heavy whipping cream, sugar, and vanilla extract to medium peaks. Spoon or pipe on top of mini cheesecakes.
13.	Drizzle with chocolate sauce and top with berries.
14.	Cheesecakes should be stored in the fridge.

	BROWNIE LAYER:
	1/4 cup unsalted butter (56 grams)
	1/4 cup bittersweet chocolate chips or 1 1/2 oz chopped chocolate
	1/2 cup granulated sugar (100 grams)
	1 large egg
	1/2 teaspoon vanilla extract
	Pinch of salt
	1/3 cup all-purpose flour (40 grams)
	CHEESECAKE LAYER:
	16 ounces cream cheese (2 packages, 455 grams), softened to room temperature
	1 large egg
	1/3 cup granulated sugar (66 grams)
	1 teaspoon vanilla extract
	TOPPING (OPTIONAL):
	1 cup heavy whipping cream (250 ml)
	1/4 cup granulated sugar (50 grams)
	1 teaspoon vanilla extract
	Chocolate sauce
	Fresh raspberries or strawberries