Preheat your oven to 350 degrees (Fahrenheit). Spray a 9-inch springform pan with non-stick spray.
Start with baking the brownie crust In a medium bowl combine coco powder and flour.
In a medium sized pot melt your butter and chocolate chips. Once melted allow to cool for a few minutes then mix in eggs and sugar to the pot. Then, add in the four and cocoa powder mixture and combine.
Add brownie mixture to the springform pan. Cook in oven for 25 minutes, or until a toothpick can be inserted and removed cleanly. Remove from pan and allow to cool on a cooling rack.
Now start on the cheesecake. Add cream cheese to a medium bowl and use an electric mixer to beat until fluffy.
Mix in sugar and sour cream. Use a silicone spatula to carefully mix in eggs and vanilla. At this point the cheesecake may appear to have a yellow tint. This is normal.
Place the cooled brownie back into the springform pan. Add cheesecake mixture on top. Pat pan on counter to remove any air bubbles. Cover the crack between the bottom and sides of springform pan with aluminum foil. Add the pan to a large pan. This will likely be a roasting pan. Add water to the pan, careful to not get the cheesecake wet. Cook in oven for 50 minutes, or until edges are still and middle will move if springform pan is moved. Turn off oven but allow cheesecake to sit in oven for 20 additional minutes.
Place cheesecake on cooling rack. Once cool place in fridge 8-24 hours before cutting.
Notes
You can top with anything you would like. I covered mine in cool whip and topped it with a pint or raspberries.
A delicious addition may be shave and hunk of Reeses or caramel drizzle.