Brownie Bottom Cheese Cake

what you need

4 squares BAKER'S Unsweetened Chocolate(around 113 grams)

1/2 cup (1 stick) butter or margarine(115grams)

2-1/4 cups sugar, divided

5 eggs, divided

1/4 cup milk

2 tsp. vanilla, divided

1 cup flour(110grams)

1/2 tsp. salt

3 pkg. (8 oz. each=225grams) PHILADELPHIA Cream Cheese, softened

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream(55grams)

Make It

PREHEAT oven to 325°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.

Recipe source by Kraft
Photo by Kraft