Brownie Bottom Cheesecake

By draingal

The best of both worlds! A fudgy brownie bottom topped with a creamy cheesecake.
Prep time: 40min.
Cooking time: 1hour
12 servings

Ingredients

• BROWNIE BOTTOM
• 1/2 cup (1stick) butter
• 4 squares BAKER'S Unsweetened Chocolate
• 1/2 cups sugar
• 2 eggs
• 1/4 cup milk
• 1 teaspoon vanilla
• 1 cup flour
• 1/2 teaspoon salt
• CHEESECAKE
• 3 (8oz.) pkgs. PHILADELPHIA BRAND Cream Cheese, softened
• 3/4 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 1/2 cup sour cream

Preparation

Step 1

Heat oven to 325 degrees F.
BROWNIE BOTTOM
Melt butter and chocolate in a 3-quart heavy saucepan over low head, stirring constantly; cool
Add sugar and eggs, 1 at a time, mix until blended after each addition. Blend in milk and vanilla.
Stir in combined flour and salt, mixing just until blended.
Spoon into greased and floured 9x3-inch springform pan, spreading evenly.
Bake 25 minutes.
CHEESECAKE
Beat cream cheese, sugar and vanilla at medium speed with electric mixer until blended. Add eggs, 1 at a time mixing at 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 55 to 60 minutes or until center is almost set. Run knife or metal spatula around with of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 30 minutes at room temperature before serving. Drizzle with assorted ice cream toppings, if desired.