Brownie Bottom Cheesecake
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Ingredients
Brownie Bottom
| 1 stick | butter or | | margarine | | 4 oz. | unsweetened baking chocolate | | 1-1/2 cup | sugar | | 2 | eggs | | 1/4 cup | milk | | 1 tsp. | vanilla | | 1 cup | flour | | 1/2 tsp. | salt |
Topping
| 1-1/2 lb. | cream cheese, softened | | 3/4 cup | sugar | | 1 tsp. | vanilla | | 3 | eggs | | 1/2 cup | sour cream |
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Instructions
Heat oven to 325°F. Lightly grease and flour a 9-inch springform pan. Set aside.
Prepare the cake:
Melt butter and chocolate in 3 qt. heavy saucepan over low heat, stirring constantly; remove from heat and cool mixture to lukewarm. Add sugar and eggs, one at a time, mixing well after each addition. Blend in milk and vanilla. Stir in combined flour and salt, mixing just until blended. Spoon into prepared springform pan, spreading evenly. Bake 25 minutes. Remove cake from oven while you prepare the topping.
Prepare the topping:
Beat cream cheeseand vanilla at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the sour cream; pour over brownie bottom (filling will almost come to top of pan). Bake 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 cake stand 30 minutes at room temperature before serving.
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