Brownie Bottom Cheesecake
 
johnson 
 
1/2 cup  (1 stick) butter or margarine
4   squares unsweetened chocolate
2-1/4 cup  sugar, divided
2   eggs
1/4 cup  milk
2 tsp  vanilla, divided
1 cup  flour
1/2 tsp  salt
3 package  (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. makes 12 servings 
 
-- 
(ID: 6252) Mirror: rec.food.recipes: Sat, Sep 11, 2004


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