Prepare the brownie as directed in a 9-inch springform cake pan as directed. Let cool completely.
In a mixing bowl, beat the heavy cream until stiff peaks form, then set aside. In a separate bowl, beat together the cream cheese and sugar until creamy. Add the rest of the ingredients and beat together until no lumps remain. Gently and slowly beat the whipped cream into the cream cheese mixture until combined.
Transfer the cheesecake mixture onto the cooled brownie base. Cover completely, and refrigerate overnight.
In a small saucepan, melt the chocolate over low heat, until almost melted. Once almost melted, stir in the heavy cream. Stir until smooth and silky. Pour the ganache over the cheesecake and let it sit at room temperature until it has set.
TO STORE: This cheesecake should always be stored in the refrigerator, covered. It will keep fresh for up to 1 week. TO FREEZE: Place leftover slices of the cheesecake in a shallow container and store in the freezer for up to 6 months.