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Brownie Bottom Cheesecake




Source of Recipe


Source: Member


List of Ingredients




1/2 cup (1 stick) butter or margarine

4 squares BAKER'S Unsweetened Baking Chocolate

2-1/4 cups sugar, divided

5 eggs, divided

1/4 cup milk

2 tsp. vanilla, divided

1 cup flour

1/2 tsp. salt

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream




Recipe



Preparation
MELT butter and chocolate in 3-quart saucepan on very low heat, stirring constantly; cool. Blend in 1-1/2 cups sugar.

ADD 2 of the eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in milk and 1 tsp. of the vanilla. Mix flour and salt; add to chocolate mixture, mixing just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake at 325�F for 25 minutes.

MIX cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over brownie bottom. (Filling will almost come to top of pan.)

BAKE at 325�F for 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving.