Preheat your oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper and wrap the bottom in aluminum foil.

Melt the bittersweet chocolate and butter together in the microwave, stirring every 30 seconds until smooth. Allow to cool slightly.

In another bowl, beat the sugar, eggs, and vanilla until light and frothy. Slowly pour in the melted chocolate mixture while mixing.

Fold in the flour, cocoa powder, and salt until no dry streaks remain.

Transfer the batter to the prepared pan and bake for 25–30 minutes. Let cool while preparing the cheesecake filling.

Reduce oven temperature to 325°F (165°C).

Place a large pan filled with warm water on the bottom oven rack to create steam.

Melt the chocolate chips until smooth and allow them to cool slightly.

Beat the softened cream cheese with sugar until completely smooth.

Mix in the melted chocolate, vanilla, cocoa powder, and salt.

Blend in the sour cream.

Add the eggs one at a time, mixing on low speed just until incorporated.

Pour the Cosmic Brownie Cheesecake filling over the cooled brownie crust and smooth the top.

Bake for 60–70 minutes. The edges should be set while the center remains slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour.

Cool for another hour at room temperature before refrigerating overnight

Place chocolate chips into a bowl.

Heat the heavy cream until hot but not boiling.

Pour over the chocolate and let sit for one minute before whisking until glossy.

Refrigerate for one hour until slightly thickened.

Spread evenly over the chilled cheesecake.

Decorate with candy-coated chocolate pieces.

Slice and serve chilled.