BROWNIE BOTTOM CHEESECAKE
CATEGORIES
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) Cream Cheese, softened
  • 1/2 cup Sour Cream
DIRECTIONS
  1. Melt butter and chocolate in 3-quart saucepan on very low heat, stirring constantly; cool.
  2. Blend in 1-1/2 cups sugar
  3. 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.
  4. Mix flour and salt; add to chocolate mixture, mixing just until blended.
  5. Spread evenly into greased and floured 9-inch spring form pan.
  6. Bake at 325°F for 25 minutes.
  7. Mix cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla with electric mixer on medium speed until well blended.
  8. 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.)
  9. Bake at 325°F for 55 to 60 minutes or until center is almost set.
  10. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  11. Let stand at room temperature 30 minutes before serving