Brownie bottom cheesecake

 
                         BROWNIE BOTTOM CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheesecakes                      Desserts
                 Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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       t            Vanilla
    1       c            Flour
      1/2   ts           Salt
                         -----FOR THE TOPPING-----
    3       pk           Cream cheese,softened 8 oz.
                         Each
      3/4   c            Sugar
    1       t            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...
  
 
 
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