Brownie Bottom Cheesecake
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INGREDIENTS BROWNIE BOTTOM
8 tablespoons butter (1 stick)
4 squares (1-ounce each) unsweetened baking chocolate
1-½ cups sugar
2 eggs
¼ cup milk
1 teaspoon vanilla
1 cup flour
½ teaspoon saltPreheat oven to 325 degrees.
Lightly grease and flour a 9-inch spring form pan. Set aside.
Melt butter and chocolate in a 3-quart heavy saucepan over low heat, stirring constantly; remove from heat and cool mixture to lukewarm. Add sugar and eggs, one at a time, blending well after each addition. Blend in milk and vanilla. Stir in combined flour and salt, mixing just until blended. Spoon into prepared spring form pan, spreading evenly. Bake 25 minutes. Remove cake from oven while you prepare the topping.
TOPPING
3 (8-ounce) packages cream cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 eggs
½ cup sour creamBeat 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 come almost 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.