Halloween Jack-O-Lantern Cheesecake

Ingredients:

Chocolate brownie crust

• 1.5 cups premium flour (see note below)
• 1/3 cup cocoa powder
• 0.5 tsp fine salt
• 220 g butter
• 120 g dark chocolate, chopped
• 2 cups granulated sugar
• 4 large eggs, lightly beaten
• 300 gr. dark chocolate granules

Pumpkin and cheese filling

• 7 g unflavored powdered gelatin
• 2 packages of 220g cream cheese at room temperature
• 425 gr. pumpkin puree
• 1.5 cups powdered sugar
• 0.5 cup sour cream
• 1 tbsp vanilla extract
• A pinch of fine salt
• 0.5 tbsp. vanilla cream glaze
• Green gel food coloring
• 1 large square (30 g) of dark chocolate from a bar
• Special equipment: a 25 x 37 cm (4.5 liter) baking pan, a 22 cm (9.5 in) round springform pan, a pastry bag with a small round tip

Preparation:

1. Preheat oven to 350°F (175°C). Line a 25 x 37 cm (4.5 L) rectangular baking dish with foil, allowing 5 cm (2 inches) of foil to overhang at least two opposite sides of the dish. Grease the foil with vegetable oil.
2. Brownie crustIn a medium bowl, whisk together the flour, cocoa powder, and salt. In a medium saucepan, melt the butter and chocolate over medium heat, stirring frequently, until smooth. Cool slightly, about 10 minutes. Stir in the sugar, then the eggs. Add the flour mixture in two additions and mix well.
3. Transfer the batter to the prepared pan and bake until a toothpick inserted into the cake comes out with a few moist crumbs, 20-25 minutes. Sprinkle the dark chocolate chips evenly over the brownies. Let stand for 5 minutes to allow the chocolate to melt slightly. Using an offset spatula, spread the chocolate evenly over the entire surface of the cake. Cool the brownies completely in the pan on a wire rack, about 1 hour. Then refrigerate for 30 minutes to allow the chocolate frosting to set completely. Pull the ends of the foil to remove the brownies from the pan.
4. Lightly grease a 16-inch (40 cm) sheet of parchment paper with vegetable oil and place the brownie on it, chocolate-side down (this will help prevent the chocolate from cracking when slicing). Using a small knife, trace the bottom of a 9-inch (22 cm) round pan on one half of the brownie and cut out a circle. Place the brownie circle, chocolate-side up, in the bottom of a springform pan and secure the ring in place.
5. Jack-o'-lantern eyes: From the remaining half of the brownie, using a small knife, cut out 2 equilateral triangles measuring 6 cm.
   
   Jack-o'-lantern's nose: Cut out one equilateral triangle measuring 5 cm.
   
   Jack O'Lantern's Mouth: Cut out a 12cm wide crescent moon. Cut out the bottom and top teeth, spaced slightly apart (if the chocolate cracks a lot, smooth it with a hot spatula to melt it again).
6. Prepare the pumpkin and cheese filling: In a small microwave-safe bowl, combine gelatin with 1/4 cup cold water and let soak for 5 minutes.
   
   In a food processor, combine cream cheese, pumpkin puree, powdered sugar, sour cream, vanilla, and salt until smooth.
7. Microwave the gelatin until melted, stirring as needed, for 30 seconds. Add the gelatin to the cream cheese mixture and mix for about 30 seconds. Pour the cream cheese mixture into a springform pan on top of the brownies.
8. Insert brownie eyes, nose, and mouth into the cheesecake, making sure their surface is flush with the cheesecake surface. Refrigerate until the cheesecake is completely set, at least 4 hours or overnight. Remove the springform pan.
9. Pumpkin stalk and tendrilsIn a small bowl, combine the frosting with 1-2 drops of green food coloring to match the pumpkin foliage.
   
   Transfer to a pastry bag fitted with a small round tip and pipe a curly whisker along the top edge of the cheesecake. Insert a chocolate square into the top edge of the cheesecake, about 0.5 cm from the top, to create a stem.
   
   
   Note
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.