Brownie Bottom Cheesecake

Brownie Bottom Cheesecake

1/2 cup (1 stick) butter or margarine
4 squares unsweetened chocolate
2 1/4 cups sugar, divided
2 eggs
1/4 cup milk
2 tsp. vanilla, divided
1 cup flour
1/2 tsp. salt
3 pkg. (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


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