Brownie Bottom Cheesecake

We had my brother and his girlfriend, and my husband's sister and her family over for dinner on Sunday, a nice big turkey dinner with stuffing and rolls and sweet potatoes topped with marshmallows. For a big dinner like that, you need a super yummy dessert to finish off the meal. This brownie bottom cheesecake is what I made, and it was so good! The brownie layer was chewy and moist, and the cheesecake layer was deliciously creamy. It was a big hit.


Brownie Bottom Cheesecake
4 (1 ounce) squares unsweetened baking chocolate (I used 4 oz. semisweet chocolate chips)
1/2 cup butter or margarine
2 1/4 cups sugar, divided (reduced to 1 3/4 cups because of the chocolate chips)
5 eggs, divided
1/4 cup milk
2 teaspoons vanilla, divided
1 cup flour
1/2 teaspoon salt
3 (8 ounce) packages cream cheese, softened
1/2 cup sour cream

Preheat oven to 325 degrees F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1-1/2 cups of the sugar (here I used only 1 cup); mix well.

Add 2 of the eggs, one at a time, mixing on low speed after each addition just until blended. Add milk and 1 tsp. of the vanilla; mix well. Combine flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake 25 min.

Beat cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended. Pour over brownie layer in pan (Filling will come almost to top of pan.)

Bake 55 min. 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 min. before serving. Store leftover cheesecake in refrigerator.