for brownie layer:
10 tablespoons butter (5 ounces)
2 ounces semisweet or bittersweet chocolate,
1/4 cup praline paste
1 cup granulated sugar
1 cup all purpose flour
1/4 cup cocoa powder
for cheesecake layer:
8 ounces cream cheese, softened to room temperature
3 tablespoons granulated sugar
2 large eggs
1/3 cup praline paste
Preheat oven to 325 degrees F. Line a 9 inch square pan with parchment allowing the paper to extend over the edge of the pan.
Melt the butter and chocolate in a double boiler until just melted; set aside to cool. Combine praline paste, eggs, and sugar in your mixer bowl and mix well. Add the chocolate mixture and continue mixing. Sift in flour and cocoa powder and mix until well combined. Pour batter into your prepared pan and spread evenly. Set aside while you prepare the cheesecake layer.
Mix the cream cheese, sugar, eggs and praline in your mixer until well combined. Pour over your brownie batter.
Bake until the edges are slightly puffed and the center of the cheesecake looks set, about 40-45 minutes. Allow brownies to cool completely in the pan before cutting into squares.