Brownie Bottom Cheesecake
4 (1 ounce) squares unsweetened baking chocolate (can use 4 oz. semisweet
chocolate chips)
1/2 cup butter or margarine
2 1/4 cups sugar, divided (reduce to 1 3/4 cups if uisng chocolate chips)
5 eggs, divided
1/4 cup milk
2 teaspoons vanilla, divided
1 cup flour
1/2 teaspoon salt
3 (8 ounce) packages cream cheese, softened
1/2 cup sour cream
Preheat oven to 325 degrees F. Microwave chocolate and butter in large
microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until
chocolate is completely melted. Add 1-1/2 cups of the sugar (if using choc
chips 1 cup); mix well.
Add 2 of the eggs, one at a time, mixing on low speed after each addition
just until blended. Add milk and 1 tsp. of the vanilla; mix well. Combine
flour and salt. Gradually add to chocolate mixture, mixing after each
addition just until blended. Spread evenly into greased and floured 9-inch
springform pan. Bake 25 min.
Beat cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in
large bowl with electric mixer on medium speed until well blended. Add sour
cream; mix well. Add remaining 3 eggs, one at a time, mixing on low speed
after each addition just until blended. Pour over brownie layer in pan
(Filling will come almost to top of pan.)
Bake 55 min. 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 min.
before serving. Store leftover cheesecake in refrigerator.
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