Preheat the oven:
Set oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
Make the brownie base:
In a mixing bowl, whisk melted butter with granulated and brown sugars until smooth. Beat in eggs and vanilla. Add cocoa powder, flour, and salt; stir just until combined.
Fill the muffin cups:
Spoon brownie batter evenly into liners, filling each about ⅓ full. Spread with a spoon to cover the bottom.
Prepare cheesecake layer:
In another bowl, beat softened cream cheese until smooth. Add sugar, vanilla, and eggs, and mix until fully incorporated and creamy.
Top with cheesecake batter:
Pour the cheesecake mixture over the brownie base, nearly to the top of each liner.
Bake:
Bake for 25–28 minutes, or until the centers are just set. Let cool in the pan, then refrigerate for at least 1 hour until fully chilled.
Garnish and serve:
Before serving, top each cheesecake cup with whipped cream, drizzle with chocolate or caramel sauce, and sprinkle with cookie crumbles or brownie bits.
Variations:
Use crushed Oreos instead of cookies for a cookies-and-cream twist.
Add espresso powder to the brownie batter for a mocha version.
Top with chopped candy bars like Snickers or Reese’s for a fun upgrade.
Tips:
For clean edges when serving, chill thoroughly and remove liners just before plating.
If using homemade whipped cream, stabilize it with a spoonful of powdered sugar to keep it firm.
Store in an airtight container in the fridge for up to 4 days—if they last that long.
