heat oven to 350°F. grease 9inch spring form pan.

for BROWNIE LAYER, stir together melted butter, 1 1/4 cup sugar and 1 tap vanilla. add 2 eggs; stir until blended. stir in flour, cocoa, baking powder and 1/2 tap salt; blend well. spread in prepared pan. bake 25-30 minutes or until brownie layer pulls away from sides of pan.

meanwhile for TRUFFLE LAYER, beat cream cheese and 3/4 cup sugar with electric mixer on medium speed in large bowl until smooth. gradually beat in 4 eggs, heavy cream, 2 tbsp vanilla and 1/4 tap salt until well blended.

set aside 2 tbsp chocolate chips. place remaining chip in large ,microwave-safe bowl. microwave on MEDIUM for 1 1/2 minutes or until chips are melted and smooth when stirred. gradually blend melted chocolate into cheesecake batter.

remove brownie layer from oven and immediately spoon cheesecake mixture over brownie. return to oven; continue baking 45-50 minutes or until center is almost set. remove from oven to wire rack. with knife, loosen cake from sides of pan. cool to room temperature. remove sides of pan.

place remaining 2 tbsp chocolate chips and shortening in small microwave-safe bowl. microwave on MEDIUM for 30 seconds or until chips are melted and mixture is smooth when stirred. drizzle over top of cheesecake. cover; refrigerate several hours until cold. garnish as desired.