Brownie Bottom Cheesecake

By carvalhohm

Ingredients

• 1 pkg. (13x9-inch pan size) brownie mix
• 4 pkg. (8 oz. each) Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 1/2 cup Sour Cream
• 3 eggs

Details

Servings 12
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

PREHEAT oven to 325°F. Prepare brownie batter as directed on package; pour into greased spring-form pan. Bake 18 to 20 min. or until top of brownie is shiny and center is almost set.

MEANWHILE, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Spoon over partially baked brownie batter in pan. (Filling will come almost to top of pan.)

BAKE 45 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Cut into 16 bars to serve. Store leftover cheesecake in refrigerator.