Remove the pan from the oven and set aside. Reduce the oven temperature to 300°F.
While the brownie is baking, make the cheesecake layer. Using a stand mixer (or hand mixer) on low speed, beat the cream cheese and sugar until smooth and combined. Scrape down the sides of the bowl and beat slowly, until just smooth.
Add eggs, one at a time, scraping down after each addition.
Add melted chocolate, cocoa powder, flour and vanilla together until smooth.
Add the sour cream and beat on low speed until smooth and combined.
Slowly pour cheesecake batter over brownie layer and spread evenly. The pan will be very full. (you may have extra batter which you can bake in silicone muffin cups or ramekins)
Place springform pan inside a large roasting pan. Fill outside pan with enough warm water to go about almost half-way up the sides of the springform pan.
Bake at 300°F for 1 hour and 30 minutes. The center will be slightly jiggly.
Turn off the oven, and allow the cheesecake to cool in the oven with the door closed for 20 minutes.
Crack open the door and leave the cheesecake in the oven for 30 minutes or until set. Remove the cheesecake from the oven and discard aluminum foil wrapping. Cover and refrigerate until firm, 5-6 hours or overnight.
Once the cheesecake is completely cool, remove springform pan sides from cheesecake and place cheesecake on a serving plate.
Chocolate Ganache
Place the chocolate chips in a heat-safe bowl.
Using a double-boiler or the microwave, heat the heavy whipping cream until it just begins to boil, then pour over the chocolate chips. Allow the mixture to sit undisturbed for 1-3 minutes, then whisk until smooth.
Spread the ganache onto the cheesecake into an even layer. Garnish with shaved chocolate and whipped cream, if desired.
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