Hope this is as delicious for you! I've also included a cupcake version I just found today. It's the last one.

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UPDATE: I have made this 3 times since posting. The first time I made this I shared it. The next 2 times were for myself only! PLEASE READ ALL DIRECTIONS BEFORE BEGINNING. THE PROCEDURE IS A BIT OUT OF THE ORDINARY.

BROWNIE BOTTOM CHEESECAKE BARS
Adapted from source: Kraft Food & Family

1 (20 ounce) package brownie mix (13x9 inch pan, but disposable foil casserole pan is best)
4 packages (8 ounce each) cream cheese
1 cup sugar
1 teaspoon vanilla
1/2 cup sour cream
3 eggs
2 ounces semi-sweet chocolate baking squares, melted and cooled (optional) (I NEVER BOTHER WITH THIS)

Heat oven to 350 degrees F. Line 13x9 inch pan with foil. I use a disposable foil casserole pan. Make sure PAN IS DEEP, as cheesecake portion of this recipe tends to puff up. I also line any pan I use with foil, extending the foil over the edges. This makes it easy to get the whole thing out for slicing. Grease or spray with cooking spray.

Prepare brownie mix according to directions on box and pour into pan.

Bake 15 minutes or until top is shiny and center is ALMOST set. At this point it is only partially done.

Beat cream cheese, sugar and vanilla until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each egg to mix well. Pour over partially cooked brownie batter in pan. (Filling will come almost to the top.).

Bake 40 minutes or until center of cheesecake part is almost set. Run knife/spatula around edge to loosen cake. After cooling, refrigerate 4 hours or overnight.

Drizzle the melted chocolate squares over top. Let stand until chocolate is firm.

Remove from pan using the foil to lift it out. Dip a knife in hot water to cut these. Cut into 16 pieces, or more, to serve. OR ENOUGH FOR ONE VERY CHEESECAKE CRAZED PERSON!

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SECOND VERSION - MORE WORK BUT DIFFERENT.

This version takes a bit longer to make than the first recipe, but it is worth it! It's BEST to make in a springform pan, a heart shaped springform pan for Valentine's day would be fantastic!

MURPHY'S BONZO CAKE
Source: The Atlanta Journal-Constitution; 12/16/04
Servings: 20

FOR THE BROWNIE:
1/3 cup semisweet chocolate chips
1 1/3 cups granulated sugar
1 cup (2 sticks) butter, melted
3 eggs
1 cup cake flour
3 tablespoons cocoa powder
FOR THE CHEESECAKE:
1 pound, 5 ounces cream cheese, at room temperature
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
FOR THE CHOCOLATE MOUSSE:
1 pound and 3.5 ounces (4 cups) semisweet 56 percent chocolate, chopped
10 pasteurized egg yolks*
1/2 cup granulated sugar
3 cups heavy cream

TO PREPARE THE BROWNIE:
Preheat oven to 300 degrees. Line a 10-inch baking pan with 3-inch sides with parchment paper and spray the sides with cooking spray. In a large bowl, combine chocolate chips and sugar. Add melted butter and mix with an electric mixer for 2-3 minutes. Add the eggs one at a time and stir after each addition until well-combined. Sift the cake flour and cocoa and add to the mixture. Scrape the sides of the bowl and beaters to combine. Mix until it is a smooth paste. Pour into the baking pan and bake for 45 minutes, or until the center springs back when pressed.

Let the brownie cool completely, then run a knife around the edges to loosen and remove from pan. Turn upside down into a clean 10-inch baking pan with 3-inch sides lined with parchment or a similar size springform pan.

TO PREPARE THE CHEESECAKE:
Preheat oven to 285 degrees.

With an electric mixer, beat cream cheese. Add sugar and continue to mix. Scrape the sides of the bowl and beaters to combine and eliminate lumps.

Add the eggs one at a time and stir after each addition. Add vanilla extract and mix 1 minute. Pour on top of the cooked brownie in cake pan. Bake the cheesecake/brownie on a rimmed sheet or baking pan in a 1/2 inch water bath for 45 minutes. The top should feel firm to the touch. Let cool completely.

TO PREPARE THE CHOCOLATE MOUSSE:
In a double boiler or bowl over simmering water, melt the chocolate.

In a separate bowl, beat the egg yolks* and sugar with an electric mixer until light and fluffy.

Slowly alternate the addition of cream and melted chocolate to the egg yolks. Beat until soft peaks form. Pour the chocolate mousse on top of the cheesecake (you might have some extra mousse). Smooth the surface to avoid air pockets.

Refrigerate until the mousse sets, about 3 hours. If not using a springform pan, run a knife around the edges to loosen. Heat the bottom and the sides of the pan on the stovetop for a few seconds. Turn it upside down on a piece of plastic and cardboard. Shake the pan, and the cake should slowly come out. Flip it back on a piece of cardboard or serving plate and remove the plastic.

Per serving: 652 calories (percent of calories from fat, 63), 8 grams protein, 56 grams carbohydrates, trace fiber, 48 grams fat (28 grams saturated), 260 milligrams cholesterol, 217 milligrams sodium.

*Editor's note:

COOKING EGG YOLKS FOR USE IN RECIPES:
Because egg yolks are a fine growth medium for bacteria, cook them for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled souffles, chiffons, mousses and other recipes calling for raw egg yolks. The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160° F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe. - Source: American Egg Board

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NOTE FROM LEE: I haven't made these. Not sure they are like the above 2 recipes or cupcakes with a filling.

BLACK BOTTOM CHEESECAKE CUPCAKES
Source: Felix4067
Makes 12 cupcakes

These are a family favorite, best served warm with a glass of cold milk. You can save time by using your favorite brownie mix. If using your favorite mix, there will be some batter left over.

BROWNIE:
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup cocoa
1 cup water
1 teaspoon vanilla
1/2 cup vegetable oil
1 tablespoon vinegar
FILLING:
8 ounces cream cheese, softened
1 egg
1/2 cup sugar
1 cup chocolate chips

Preheat oven to 350 degrees F.

Stir together dry ingredients; set aside.

In separate bowl, mix liquids together, then add to dry ingredient mixture; mix well. Place in paper-lined muffin tins, filling cups half full.

Beat together cream cheese, sugar and egg. Stir in chocolate chips. Drop a spoonful into each muffin cup of batter.

Bake at 350 degrees F for 20 minutes.

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EDITOR'S NOTE:
Magnolia Bakery Black Bottom Cupcakes