Brownie Bottom Cheesecake

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What could be better than a big slice of cheesecake? How about a big slice of cheesecake with brownie bottom!

The taste of smooth, creamy chocolate cheesecake on a buttery brownie base, covered with a sweet swirl of fudge and topped with chocolate chips. Make this dessert part of your next family dinner or special occasion treat for you and your friends, it’s a recipe everyone will love.

This is the cheesecake of your dreams. A dense chocolate bottom with a light creamy white chocolate cheesecake top, finished off with a dash of peanuts on top. Once you try this, you’ll never want another brownie or mud pie again.

Ingredients:

  • 4 (1 ounce) squares BAKER’S Unsweetened Baking Chocolate
  • 1/2 cup butter or margarine
  • 2 1/4 cups sugar, divided
  • 5 eggs, divided
  • 1/4 cup milk
  • 2 teaspoons vanilla, divided
  • 1 cup flour
  • 1/2 teaspoon salt
  • 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream

Directions:

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; 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.

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