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Brownie Bottom Cheesecake




Source of Recipe


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List of Ingredients




1/2 cup (1 stick) butter
4 squares BAKER'S® Unsweetened Baking Chocolate
2-1/4 cups sugar, divided
5 eggs, divided
1/4 cup milk
2 teaspoons vanilla, divided
1 cup flour
1/2 teaspoon salt
3 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
1/2 cup BREAKSTONE'S® or KNUDSEN® Sour Cream



Recipe



MELT butter and chocolate in 3-quart heavy saucepan over low heat, stirring constantly; cool. Blend in 1-1/2 cups of the 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 teaspoon of the vanilla. Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9-inch springform pan. Bake at 325°F for 25 minutes.

BEAT cream cheese, remaining 3/4 cup sugar and remaining 1 teaspoon 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 minutes to 1 hour 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. Drizzle with assorted ice cream toppings, if desired.