Loaded Brownie Cheesecake Cups – Rich, Creamy, and Over-the-Top! 
These indulgent dessert cups combine a fudgy brownie base with a luscious cheesecake layer, topped with whipped cream, chocolate drizzle, and crumbled cookie topping.
Total Time: 1 hour 30 minutes (includes cooling)
Yield: 12 cheesecake cups
Ingredients:
For the brownie base:
* 1/2 cup unsalted butter, melted
* 1/2 cup granulated sugar
* 1/3 cup brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/3 cup cocoa powder
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
For the cheesecake layer:
* 2 (8 oz) blocks cream cheese, softened
* 1/2 cup granulated sugar
* 1 teaspoon vanilla extract
* 2 large eggs
Toppings:
* Whipped cream (store-bought or homemade)
* Chocolate syrup or ganache
* Caramel sauce (optional)
* Crumbled chocolate chip cookies or brownies for garnish
Instructions:
1. Preheat oven to 325°F (165°C). Line a muffin pan with paper cupcake liners.
2. In a bowl, mix melted butter with granulated sugar and brown sugar until combined.
3. Whisk in eggs and vanilla extract. Stir in cocoa powder, flour, and salt until smooth.
4. Divide the brownie batter evenly into the lined muffin pan, filling each about 1/3 full. Use a spoon to spread evenly.
5. In a separate bowl, beat cream cheese until smooth. Add sugar, vanilla, and eggs; beat until creamy and lump-free.
6. Pour the cheesecake batter over the brownie base, filling nearly to the top.
7. Bake for 25–28 minutes or until the centers are set. Let cool in the pan, then refrigerate for at least 1 hour.
8. Once chilled, top each cheesecake cup with a swirl of whipped cream, chocolate and caramel drizzle, and a sprinkle of cookie crumbles.
Pro Tip: For extra flavor and texture, add crushed pretzels or toffee bits to the topping before serving!
