Brownie Bottom Cheesecake

Serving Size : 12
Ingredients

for prepare Brownie Bottom Cheesecake

:

Amount	Measure	Ingredient - Preparation Method
IRWIN E.SOLOMON JJGF65A PHILLY.INQUIRER FOR THE BROWNIE BOTTOM brownie bottom cheesecake
8	tablespoons	Butter or margarine - 1 stick
4	Squares	(1 oz.each)
Unsweetened baking chocolate brownie bottom cheesecake
1 1/2	cups	Sugar
2		Eggs
1/4	cup	Milk
1	teaspoon	Vanilla
1	cup	Flour
1/2	teaspoon	Salt
FOR THE TOPPING brownie bottom cheesecake
3	packages	Cream cheese - softened 8 oz.
Each brownie bottom cheesecake
3/4	cup	Sugar
1	teaspoon	Vanilla
3		Eggs
1/2	cup	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...

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