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1
Preheat oven to 325F.
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2
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.
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3
or until butter is melted.
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4
Stir until chocolate is completely melted.
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5
Add 1-1/2 cups of the sugar; mix well.
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6
Add 2 of the eggs, one at a time, mixing on low speed after each addition just until blended.
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7
Add milk and 1 tsp.
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8
of the vanilla; mix well.
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9
Combine flour and salt.
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10
Gradually add to chocolate mixture, mixing after each addition just until blended.
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11
Spread evenly into greased and floured 9-inch springform pan.
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12
Bake 25 min.
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13
Beat cream cheese, remaining 3/4 cup sugar and remaining 1 tsp.
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14
vanilla in large bowl with electric mixer on medium speed until well blended.
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15
Add sour cream; mix well.
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16
Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended.
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17
Pour over brownie layer in pan (Filling will come almost to top of pan.)
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18
Bake 55 min.
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19
to 1 hour or until center is almost set.
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20
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
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21
Refrigerate 4 hours or overnight.
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22
Let stand at room temperature 30 min.
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23
before serving.
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24
Store leftover cheesecake in refrigerator.
