brownie mix, 13x9 pan size
cream cheese, softened
squares baking chocolate,semi-sweet
2Line 13x9 inch baking pan with foil, extending ends of foil over sides of pan. Spray with cooking spray.
3Prepare brownie batter as directed on package. Pore into prepared pan.
4Bake 15 minutes or until top of brownie is shiny and center is almost set. Remove from oven.
5In a large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
6Add sour cream and mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
7Pour over partially baked brownie batter in pan (Filling will come almost to top of pan.)
8Bake 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.
9Let stand at room temperature 30 minutes before serving.
10Melt baking chocolate in saucepan.
Hint. Do NOT use microwave!
11Lift 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.