Title: Brownie Bottom Cheesecake
Categories: Cheesecake Dessert
Yield: 12 Servings
| IRWIN E.SOLOMON JJGF65A |
| PHILLY.INQUIRER |
| FOR THE BROWNIE BOTTOM |
| 8 | tb | Butter or margarine,1 stick |
| 4 | | Squares (1 oz.each) |
| | | Unsweetened baking chocolate |
| 1 1/2 | c | Sugar |
| 2 | | Eggs |
| 1/4 | c | Milk |
| 1 | ts | Vanilla |
| 1 | c | Flour |
| 1/2 | ts | Salt |
| FOR THE TOPPING |
| 3 | pk | Cream cheese,softened 8 oz. |
| | | Each |
| 3/4 | c | Sugar |
| 1 | ts | Vanilla |
| 3 | | Eggs |
| 1/2 | c | 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...