Okay so I finally got around to posting this. It's kind of a lot of work, but if you're up to it - it's delicious.
Crust
6 T. flour
1 1/2 t. cocoa powder
1/8 t. salt
3 oz. bittersweet chocolate (I bought ghirardelli 60%cocoa), chopped
1/4 c. unsalted butter
3/4 c. sugar
1/4 c. packed brown sugar
1 large egg
1/2 t. vanilla extract
preheat oven to 350. Spray inside 9 inch springform pan with cooking spray. Whisk flour, cocoa, and salt in small bowl; set aside. Combine chocolate and butter in medium metal bowl; place bowl over saucepan of simmering water and stir until melted. Remove bowl from over water. Add both sugars to chocolate mixture and whisk until blended. Let cool until lukewarm. Whisk egg and vanilla into chocolate mixture. Fold flour mixture into chocolate mixture. Spread brownie batter evenly over bottom of prepared pan.
Bake brownie crust for about 20 minutes. Let cool to room temperature (about 30 minutes)
Filling
5 8 oz packages cream cheese, room temperature
1 3/4 C. sugar
2 T. flour
1 T. finely grated lemon peel
4 t. fresh lemon juice
5 large eggs
2 large egg yolks
1/2 C. sour cream
1/4 C. heavy whipping cream
Place pan with coooled crust on rimmed baking sheet. Using electric mixer, beat cream cheese in large bowl untill smooth. Add sugar, flour, lemon peel and lemon juice; beat until smooth. Add eggs and yolks, 1 at a time, beating until just incorporated after each addition. Beat in 1/2 cup sour cream and whipping cream. Pour filling over brownie crust in pan, smooth top.
Bake cake untill puffed (and I mean really puffed - I couldn't believe how big it was when I took it of the oven) about 1 hr and 20 minutes. Remove cake from oven. Maintain oven temperature.
Topping
Spoon 1 cup (I used about half cup instead) of sour cream in dollops over cake, spread evenly. Return cake to oven and bake 5 minutes. Run small sharp knife around sides of cake to loosen. Place pan with cake directly in refridgerator and chill uncovered overnight. Cake may sink in center.
Walla!
