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Brownie Bottom Cheesecake

  • 1 pkg. brownie mix
  • 4 pkg. (8 oz) cream cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1/2 cup sour cream
  • 3 eggs
  • 2 squares semi-sweet baking chocolate, melted, cooled slightly


Preheat oven to 350 degrees F. Line 13x9 inch baking pan with foil. Grease or spray with cooking spray. Prepare brownie batter as directed on package; pour into prepared pan.


Bake 15 minutes or until top of brownie is shiny and center is almost set. Meanwhile, beat cream cheese, sugar and vanilla in large with electric mixer on medium speed until well blended. Add sour cream; 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. Lift from pan using foil handles. Drizzle with chocolate; let stand until chocolate is firm. Cut into 16 pieces to serve.

By Robin from Washington, IA

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