Brownie Bottom Cheesecake

By aerin8

Ingredients

• 1 package (13x9-inch pan size) brownie mix
• 4 packages (8 ounce) Philadelphia Cream Cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 cup Breakstone's or Knudsen sour cream
• 3 eggs

Details

Servings 12
Preparation time 20mins
Cooking time 100mins

Preparation

Step 1

PREHEAT oven to 350°F. Prepare brownie batter as directed on package; pour into greased spring-form pan. Bake until top of brownie is shiny and center is almost set.

MEANWHILE, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Spoon over partially baked brownie batter in pan. (Filling will come almost to top of pan.)

BAKE 60 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool completely. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Cut into 16 bars to serve. Store leftover cheesecake in refrigerator.