Brownie Bottom Cheesecake
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cream cheese, softened
Heat oven to 325; lightly grease and flour a 9" springform pan and set aside.
Prepare the cake: Melt butter and chocolate in 3 quart 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, then 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.