Brownie Bottom Cheesecake

Recipe Ingredients

		For The Brownie Bottom
8 tablespoons	120ml	Butter or margarine - 1 stick
4		-- (1 oz. Each)
		Unsweetened baking chocolate
1 1/2 cups	297g / 10oz	Sugar
2		Eggs
1/4 cup	59ml	Milk
1 teaspoon	5ml	Vanilla
1 cup	62g / 2.2oz	Flour
1/2 teaspoon	2.5ml	Salt
		For The Topping
3		Cream cheese - softened
3/4 cup	148g / 5.2oz	Sugar
1 teaspoon	5ml	Vanilla
3		Eggs
1/2 cup	118ml	Sour cream

Recipe Instructions

Heat oven to 325F. 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.

Source:
"Just Cakes" From the C and H Sugar Kitchen

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