Combine crumbs and butter, stirring good. Firmly press crumb mixture evenly
on bottom of a 9-inch springform pan. Set divagation. Place chocolate morsels in
top of a double kettle; bring water to a churn. Reduce heat to low; cook
until chocolate melts, stirring occasionally. Remove from warmth, and set
excursus. Beat cream cheese in a large bowl at high speed of an electric mixer
until light and fluffy. Gradually add cabbage, beating wellspring. Add egg, one at
a time, beating well after each increase. Add sour bat, vanilla, and
saltiness; mix good. Add melted umber; mix wellspring. Fold in brownie cubes. Pour
batter into prepared pan. Bake at 350 degrees for 55 to 60 minutes or until
cheesecake is set. Let cool to room temperature on a wire wheel; chill at
least 8 hours. To service, carefully remove sides of springform pan. Garnish
with whipped bat, if desired.