Brownie Bottom Cheesecake

Title:
Brownie Bottom Cheesecake

Yield:
12 Servings

Categories:
Cheesecakes,
Desserts,
Cakes




Ingredients:




--------------------------IRWIN
E.SOLOMON JJGF65A--------------------------





------------------------------PHILLY.INQUIRER------------------------------



---------------------------FOR
THE BROWNIE BOTTOM---------------------------


     8 tb Butter or margarine,1 stick


     4    Squares (1 oz.each)


          Unsweetened baking chocolate


 1 1/2 c  Sugar


     2    Eggs


   1/4 c  Milk


     1 ts Vanilla


     1 c  Flour


   1/2 ts Salt



------------------------------FOR
THE TOPPING------------------------------


     3 pk Cream cheese,softened 8 oz.


          Each


   3/4 c  Sugar


     1 ts Vanilla


     3    Eggs


   1/2 c  Sour cream





   Heat oven to 325 deg. Lightly grease and flour a 9"


 springform pan.Set aside.


   Prepare the cake: Melt butter and chocolate in 3 qt.


 heavy saucepan over low heat,stirring constantly;


 remove from heat and cool mixture to lukewarm.


   Add sugar and eggs,one at a time,mixing well after


 each addition.Blend in milk and vanilla.Stir in


 combined flour and salt,mixing just until blended.


   Spoon into prepared springform pan,spreading


 evenly.Bake 25 minutes.


   Remove cake from oven while you prepare the topping.


   Prepare the topping: Beat cream cheese and vanilla


 at medium speed with electric mixer until well


 blended.Add eggs,one at a time,mixing well after each


 addition.Blend in the 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 rim of pan to


 loosen cake;cool before removing rim of


 pan.Refrigerate 4 hours or overnight.Let cake stand 30


 minutes at room temperature before serving.Makes 12


 servings...


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini