Baking and Desserts

Brownie Cheesecake

Ingredients

• 1 pkg brownie mix
• 4 pkg (8 oz each) Philadelphia cream cheese
• 1 cup sugar
• 1 tsp vanilla
• 1/2 cup sour cream
• 3 eggs
• 2 squares Baker's Semi-Sweet Baking Chocolate, melted and cooled slightly

Directions

1. Preheat oven to 350°F. Line a 13x9 inch baking pan with foil, with ends of foil extending over the sides of the pan. Spray with cooking spray.
2. Prepare the brownie batter as directed on the package. Pour into the prepared pan. Bake 15 min., or until the top of the brownie is shiny or almost set.
3. Meanwhile, beat the cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add the sour cream and mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
4. Pour the cream cheese mixture over the partially-baked brownie batter (the filling will come almost to the top of the pan).
5. Bake 40 min., or until the center is almost set. Run a knife or spatula around the rim of the pan to loosen the cake and let cool.
6. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving.
7. Lift the cheesecake from the pan using the foil handles. Drizzle with chocolate and let stand until firm. Cut into 16 pieces to serve.

Notes

• Store leftover cheesecake in the refrigerator.