Recipe Archives->Desserts Cheesecake->Brownie Bottom

 
Brownie Bottom Cheesecake
Makes 12 servings
  
1/2 cup (1 stick) butter or margarine
4 squares unsweetened chocolate
2 1/4 cups sugar, divided
2 eggs
1/4 cup milk
2 tsp. vanilla, divided
1 cup flour
1/2 tsp. salt
3 pkgs (8 oz. each) cream cheese, softened
3 eggs
1/2 cup sour cream
 
Melt butter and chocolate in 3-quart heavy saucepan on very low
heat, stirring constantly; cool. Blend in 1 1/2 cups of the sugar.

Add 2 of the eggs, 1 at a time, mixing on low speed after each
addition until blended. Blend in milk and 1 tsp. of the 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 F for 25 minutes.

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

Bake at 325 F 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.

Printable version: brownie-bottom.txt.