Is this the famous recipe by Marcel Desaulniers? That cake is so complicated, has so many different layers & types of chocolate, he recommends you make it over a 3 day period.
It's almost a perfect blend of both. Imagine the edges of a batch of brownies, but firmer and a bit chewy. I think that highly depends on the type of brownies you are making (anything that calls for a double boiler to melt chocolate = AWESOME)
The BEST cheesecake recipe that I have personally ran into is in this book
http://www.amazon.com/Death-Chocolate-Last-Consuming-Passion/dp/0847815641