Philly Brownie Cheesecake

If you are looking for a different way to put a bit of zing into ordinary brownies, here is a great recipe from Kraft Foods. This is really delicious and it's best to do it the day before so that the cheesecake can set on the brownie right.

Ingredients

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 eggs

2 squares BAKER'S Semi-Sweet Chocolate

Directions

PREHEAT oven to 325°F. Spray 13x9-inch baking pan with cooking spray. Prepare brownie batter as directed on package; pour into prepared pan. Bake 25 min. or 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. Gently pour over brownie layer in pan. (Filling will come almost to top of pan.)


BAKE 40 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen side of dessert from pan; cool. Refrigerate at least 4 hours or overnight.


MELT chocolate as directed on package; drizzle over cheesecake. Refrigerate 15 min. or until chocolate is firm. Cut cheesecake into 16 pieces to serve. Store any leftover cheesecake in refrigerator.

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