PREPARATION FOR CRUST:.
Preheat oven to 350°F
Spray inside of 9-inch-diameter springform pan with 2 3/4-inch-to 3-inch-high sides with nonstick 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 and smooth.
Remove bowl from over water.
Add both sugars to chocolate mixture and whisk until blended.
Let cool until mixture is barely lukewarm, about 10 minutes.
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 until top looks slightly cracked and tester inserted into center comes out with some moist crumbs attached, about 20 minutes.
Transfer pan to rack; cool crust to room temperature, about 30 minutes.
Maintain oven temperature.
FOR FILLING:
Place pan with cooled crust on rimmed baking sheet.
Using electric mixer, beat cream cheese in large bowl until smooth.
Add sugar, flour, lemon peel, and lemon juice; beat until smooth.
Add eggs and yolks, 1 at a time, beating just until 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 until puffed, light golden, and set around edges (center will still move slightly when pan is gently shaken), about 1 hour 20 minutes.
Remove cake from oven.
Maintain oven temperature.
FOR TOPPING:.
Spoon 1 cup sour cream in dollops over top of cake, then spread evenly over top with offset spatula.
Return cake to oven and bake 5 minutes.
Run small sharp knife around sides of cake to loosen.
Place pan with cake directly in refrigerator and chill uncovered overnight (cake may sink in center).
* DO AHEAD: Can be made 2 days ahead; keep chilled.
Remove pan sides from cake.
Run thin sharp knife between pan bottom and crust to loosen.
Using 2 metal spatulas as aid, transfer cake to platter.
Garnish top edge of cake with chocolate curls and lemon slices.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	282.65 Kcal (1183 kJ)
Calories from fat	125.53 Kcal
		% Daily Value*
Total Fat	13.95g	21%
Cholesterol	138.73mg	46%
Sodium	119.35mg	5%
Potassium	129.72mg	3%
Total Carbs	35.23g	12%
Sugars	28g	112%
Dietary Fiber	0.49g	2%
Protein	6.11g	12%
Vitamin C	3.6mg	6%
Iron	0.8mg	4%
Calcium	73.3mg	7%

Amount Per 100 g
Calories	252.69 Kcal (1058 kJ)
Calories from fat	112.23 Kcal
		% Daily Value*
Total Fat	12.47g	21%
Cholesterol	124.03mg	46%
Sodium	106.7mg	5%
Potassium	115.97mg	3%
Total Carbs	31.5g	12%
Sugars	25.03g	112%
Dietary Fiber	0.44g	2%
Protein	5.46g	12%
Vitamin C	3.2mg	6%
Iron	0.7mg	4%
Calcium	65.6mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Brownie-Bottom Lemon Cheesecake

Nonstick vegetable oil spray, All purpose flour and 20 more..
Red Velvet Cupcakes

All-purpose flour, Unsweetened cocoa powder, Salt and 11 more..
Peanut Butter Swirl Brownies

All-purpose flour, Unsweetened cocoa powder, Salt and 10 more..
Cookie Bowl

All-purpose flour, Unsweetened cocoa powder, Salt and 5 more..
Vermont Maple Spice Cupcakes

All-purpose flour, Baking soda, Baking powder, Salt and 16 more..
Soft Oatmeal Cookies

Unsalted butter, Vegetable oil, Brown sugar, Egg, beaten and 9 more..
Chocolate Chunk and Cherry Cookies

All-purpose flour, Cocoa, Salt, Baking soda and 7 more..
Frosted Sugar-'n'-Spice Cookies

All-purpose flour, Baking powder, Baking soda and 12 more..
Swoon Pies

All-purpose flour, Baking powder, Baking soda, Salt and 12 more..