Recipe(tried): Brownie Bottom Cheesecake

BROWNIE BOTTOM CHEESECAKE

FOR THE BROWNIE LAYER:
1 stick (1/2 cup) butter or margarine
4 squares (1 ounce each) unsweetened baking chocolate
1 1/2 cups sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt

FOR THE CHEESECAKE LAYER:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1/2 cup sour cream

Heat oven to 325 degrees F. Lightly grease and flour a 9-inch springform pan. Set aside.

TO PREPARE THE BROWNIE:
Melt butter and chocolate in 3 quart heavy saucepan over low heat, stirring constantly; remove from heat and cool mixture to lukewarm.

Add 1 1/2 cups sugar and 2 eggs, one at a time, mixing well after each addition. Blend in milk and 1 teaspoon vanilla. Stir in combined flour and salt, mixing just until blended. Spoon into prepared springform pan, spreading evenly.

Bake 25 minutes. Remove cheesecake from oven while you prepare the topping.

TO PREPARE THE CHEESECAKE LAYER:
Beat cream cheese, 3/4 cup sugar and 1 teaspoon vanilla at medium speed with electric mixer until well blended. Add 3 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.

Makes 12 servings
Source: The Philadelphia Inquirer