Brownie Bottom Cheesecake

By michaelmeiner

Ingredients

• 1/2 cup butter
• 4 ounces unsweetened chocolate
• 2 1/4 cups sugar -- divided
• 2 eggs
• 1/4 cup milk
• 2 teaspoons vanilla -- dived
• 1 cup flour
• 1/2 teaspoon salt
• 3 8 ounce packages cream cheese -- softened
• 3 eggs
• 1/2 cup sour cream

Details

Servings 1

Preparation

Step 1

Melt butter and chocolate in heavy saucepan over low heat, stirring constantly; cool. Blend in 1 1/2 cups sugar.

Add 2 eggs, one at a time, mixing on low speed after each addition, until blended. Blend in milk and 1 teaspoon vanilla. Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly on the bottom of a greased and floured 9 inch springform pan. Bake at 325 for 25 minutes.

Meanwhile, mix cream cheese, remaining 3/4 cup of sugar and 1 teaspoon vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs, one at a time, mixing on low speed just until blended. Blend in sour cream; pour over brownie bottom. Bake at 325 for 1 hour or until center is almost set. Run knife around rim of pan to loosen cake. Cool before removing form pan. Refrigerate 4 hours or overnight. Let stand at room temperature for 30 minutes before serving.