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brownie mix, 13x9 pan size
cream cheese, softened
squares baking chocolate,semi-sweet
Line 13x9 inch baking pan with foil, extending ends of foil over sides of pan. Spray with cooking spray.
Prepare brownie batter as directed on package. Pore into prepared pan.
Bake 15 minutes or until top of brownie is shiny and center is almost set. Remove from oven.
In a large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
Add sour cream and mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Pour over partially baked brownie batter in pan (Filling will come almost to top of pan.)
Bake 40 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake. Cool. Refrigerate 4 hours or overnight.
Let stand at room temperature 30 minutes before serving.
Melt baking chocolate in saucepan.
Hint. Do NOT use microwave!
Lift cheesecake from pan using foil handles. Drizzle with chocolate. Let stand until chocolate is firm. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.