For cheesecake, place beets in a large pot of water. Bring to a boil. Simmer until tender, about 1 to 1½ hours. Timing varies depending on the size of your beets. When done, drain and rinse with cold water. When cool enough to handle, slip off skins. Set aside and let cool completely. Cut into quarters.

Preheat oven to 325°F (160°C).

Lightly coat an 8-inch (2-L) cake pan with butter. Whirl beets in a food processor until puréed. Cut cream cheese into cubes. Whirl in food processor until smooth, scraping down sides as necessary. Add ½ cup (125 mL) sugar, 1 egg, 1 tbsp (15 mL) flour and 1 tsp (5 mL) vanilla. Whirl until smooth, scraping down sides, as needed.

Prepare brownie mixture. In a small bowl, whisk 1 cup (250 mL) flour with cocoa and ½ tsp (2 mL) salt. Using a serrated knife, coarsely chop chocolate.

Place chocolate and butter in a medium saucepan and set over low heat. Stir constantly until melted, 3 to 5 minutes. Set aside to cool. Or place in a medium-size microwave-proof bowl along with butter. Microwave chocolate and butter on medium until almost melted, 3 to 5 minutes. Use a rubber spatula to stir chocolate halfway through microwaving. Then stir until smooth. Let cool completely.

In a large bowl, whisk 3 eggs. Add 1 cup (250 mL) sugar and 2 tsp (10 mL) vanilla. Using a spatula, scrape in cooled chocolate mixture, then stir until evenly mixed. Gradually stir in flour mixture, just until almost mixed. (Overmixing toughens brownie base.) Spread batter in prepared pan. Smooth top.

Pour beet-cream cheese mixture overtop and smooth surface.

Bake until edges are set and cheesecake filling is fairly set when jiggled, 55 to 70 minutes. Don’t overbake. Remove pan to a rack and cool. Cover and refrigerate until firm. Make sure cake is completely cool before covering. Trapped steam can cause beets to discolour. Cake will keep well, covered and refrigerated, for up to 2 days. Just before serving, sprinkle with beet crystals.