BROWNIE BOTTOM CHEESECAKE
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) Cream Cheese, softened
1/2 cup Sour Cream
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 spring form 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