Name: Brownie Bottom Cheesecake
Yield: 4 servings
Ingredients: 1/2 cup butter; 4 unsweetened chocolate squares; 2 1/4 cups sugar, divided; 2 eggs; 1/4 cup milk; 2 teaspoons vanilla, divided; 1 cup flour; 1/2 teaspoon salt; 3 (8 ounce) packages cream cheese, softened; 3 eggs; 1/2 cup sour cream

1
BROWNIE LAYER:
2
Melt butter and chocolate in a 3-quart heavy saucepan on very low heat, stirring constantly; cool. Blend in 1 1/2 cups of the sugar. Add 2 of the eggs, 1 at a time, mixing on low speed after each addition until blended. Blend in milk and 1 tsp of the vanilla. Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9-inch spring-form pan.
3
Bake at 325u00b0 for 25 minutes.
4
CHEESECAKE LAYER:
5
Mix cream cheese, remaining 3/4 cup sugar and 1 tsp vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing on 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 at 325u00b0 for 55-60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosed cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving.

No nutrition data on file — estimate from the ingredient list.

Brownie Bottom Cheesecake

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