Brownie Cheesecake
BROWNIE CHEESECAKE
I love Brownies; I love Cheesecake so put ‘em together and YUM (Kraft Philadelphia A Taste From Heaven).
1 pk 19-21 ounce brownie mix (13x9 pan size)
4 pkg Philadelphia Cream Cheese, softened
1 C. Sugar
1 tsp vanilla
½ C. Breakstones or Knudsen Sour Cream
3 eggs
2 squares Baker’s Semi-sweet baking Chocolate
Preheat oven to 325. Spray 13x9 pan with cooking spray. Prepare the brownie batter as directed; pour into prepared pan. Bake 25 minutes or until top of brownie is shiny and center almost set.
Meanwhile, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well-blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently pour over brownie layer in pan (filling will be close to top). Bake 40 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen side of dessert from pan; cool. Refrigerate at least 4 hours or overnight. Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate 15 minutes or until chocolate is firm. Cut cheesecake into 16 pieces to serve. Store any leftover cheesecake in refrigerator. YUM YUM