Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

1/2 cup (1 stick) butter or margarine
4 (1 ounce) squares unsweetened chocolate
2 1/4 cups granulated sugar, divided
2 eggs
1/4 cup milk
2 teaspoons vanilla extract, divided
1 cup flour
1/2 teaspoon salt
24 ounces cream cheese, softened
3 eggs
1/2 cup sour cream
Melt butter and chocolate in a 3-quart heavy saucepan on very low heat, stirring constantly. Cool.
Blend in 1 1/2 cups of the sugar.
Add two of the eggs, one at a time, mixing on low speed after each addition until blended. Blend in milk
and 1 teaspoon of the vanilla extract.
Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of
greased and floured 9-inch springform pan. Bake at 325 degrees F for 25 minutes.
Mix cream cheese, remaining 3/4 cup of sugar and 1 teaspoon of vanilla extract with electric mixer on
medium speed until well blended. Add remaining three eggs, one at a time, mixing on low speed after
each addition just until blended. Bland in sour cream; pour over brownie bottom. (Filling will almost
come to top of pan.)
Bake at 325 degrees for 55 minutes to 1 hour 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 for four hours or
overnight.
Let stand at room temperature 30 minutes before serving.
Drizzle with assorted ice cream toppings, if desired.
Brownie Bottom Cheesecake 44

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