Try our London fog as a pairing: the bergamot flavor of the tea provides a light counterpart to the creamy cheesecake and rich brownie.
Preheat oven to 180°C/350°F. In a small saucepan, melt butter and chocolate over medium-low heat. Set aside. In a stand mixer, beat some of the eggs, milk, and part of the sugar. Add molten butter and chocolate mixture and beat until well combined. Add flour and a pinch of salt and beat until smooth.
Grease a springform pan with some butter and dust with flour if needed. Add brownie dough and smooth out surface. Bake in the preheated oven at 180°C/350°F for approx. 25 min.
In the meantime, add cream cheese, remaining sugar, remaining eggs, sour cream and vanilla extract to a large bowl. Whisk until smooth.
Remove springform pan from oven and reduce temperature to 160°C/320°F. Fill cream cheese mixture into pan and smooth out surface. Return to oven and bake for approx. 50 – 55 min. until the filling has set.
Remove cake from oven. Let cool a little before running a small, sharp knife along the inside edge of the pan. Open pan and remove sides. Once the cake has cooled, transfer to refrigerator and chill for at least 4 hrs or ideally overnight.
Beat cream and confectioner's sugar until stiff. Spread a thin layer of whipped cream over the cake and serve garnished with fresh raspberries.