Brownie Bottom cheesecake

A springform pan is a must for this recipe. If you make cheesecakes alot this type of pan is a must! This is the original recipe however I omit making the brownie part from scratch rather opting to use a box mix. Its alot easier, and alot less messy.


Ingredients:

1/2 cup (1 stick) butter
4 squares unsweetened baking chocolate such as Baker's
2 1/4 cups sugar, divided
5 eggs, divided
1/4 cup milk
2 teaspoons vanilla, divided
1 cup flour
1/2 teaspoon salt
3 packages (8oz each) Cream cheese
1/2 cup sour cream

1. melt butter and chocolate in 3 quart heavy sauce pan over low heat , stirring constantly; cool. Blend in 1 1/2 cups sugar.

2. Add 2 of the eggs, 1 at a time, mixing on low speed after each edition until blended. Blend in milk and 1 teaspoon vanilla. Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9 inch springform pan. Bake at 325 for 25 minutes.

3. Mix cream cheese, remaining 3/4 cup sugar and 1 teaspoon 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 come to almost the top of the pan).


4. Bake at 325 for 55 minutes to 1 hour 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 stand at room temperature 30 minutes before serving . Drizzle with assorted ice cream toppings, if desired.

Note: This is a very rich desert. Great with coffee, just make sure the slices of cake are small because its so rich.