Delicious treats can be made using only natural and organic ingredients and they taste sooo much better than any store bought, frozen or boxed snack.



2/3 cup butter or butter substitute
5 ounces of unsweetened chocolate (I used chocolate chips)
1 3/4 cup sugar
2 tsp pure vanilla extract (not vanilla flavoring) 
3 large eggs or egg substitute
1 cup all purpose flour
1 tsp oil for the pan to prevent sticking 

9x9x2 Pan
1.  Heat oven to 350 degrees and oil pan

2.  Over low-med heat, melt butter and chocolate together making sure to stir often so that it doesn’t burn or substitute and allow to cool

3.  Beat sugar, vanilla, eggs with mixed on high for about 5 minutes.  Add chocolate mixture while beating on low.  Add flour.  Do not over mix.

4.  Pour into pan and cook for about 40-45 minutes or when brownies are pulling away from the side of the pan.

Allow to cool.  Now it’s time to prepare the cheesecake batter.




Ginger cookies (enough to make about 1/2 cup to 1 cup once crushed up)
1/4 cup or less melted butter (unsalted) or oil like sunflower, walnut, almond, coconut

3 8oz packages of cream cheese (leave out about 30-60 minutes prior to making this)
1 cup sugar
1 tbls pure vanilla extract (not vanilla flavoring) 
1 cup heavy whipping cream (could probably also use coconut milk but haven’t tried that yet)
4 eggs or egg substitute
1/4 cup all purpose flour
1 1/2 cups of chunks or coarsely chopped brownies

Spring form cheesecake pan

1.  Heat over to 325 degrees.  Crush cookies up into a fine powder (use a blender or rolling pin and cheesecloth or paper bag) and mix 1/4 cup or less of melted butter (start adding the butter slowly while stirring, once you get a wet and crumbly consistency you don’t need any more, depending on which cookies your using you may need the 1/4 cup , less or even a little more).  Press into the bottom of your cheesecake pan and place in the oven for about 10 minutes (don’t allow it to get too brown).

2.  Beat cream cheese, sugar and vanilla on medium speed until incorporated and no chunks.  Add cream and eggs (add eggs one at a time).  Slowly beat in flour.  Stir in the brownie chunks (using a spoon or spatula so they don’t break up).

3.  Pour filling into your cheesecake pan.  Place cheesecake pan on a broiler pan or a baking dish big enough to hold the pan and deep enough to hold a little water.  Add enough hot water to the broiler pan so that it covers 1/4 of the cheesecake pan.  

4.  Bake for 1 – 1 1/2 hours or until edges are puffed, top is dry.  The cake should not jiggle in the center if tapped and it should not get to brown.

I really enjoyed making this and it tasted delicious.  Best of I made if from scratch with quality ingredients and so can you!



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