Brownie Bottom Cheesecake

• 1/2 cup butter
• 4 unsweetened chocolate squares
• 2 1/4 cups sugar, divided
• 2 eggs
• 1/4 cup milk
• 2 teaspoons vanilla, divided
• 1 cup flour
• 1/2 teaspoon salt
• 3 (8 ounce) packages cream cheese, softened
• 3 eggs
• 1/2 cup sour cream

1. BROWNIE LAYER:
2. 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 2 of the eggs, 1 at a time, mixing on low speed after each addition until blended. Blend in milk and 1 tsp of the vanilla. Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9-inch spring-form pan.
3. Bake at 325u0b0 for 25 minutes.
4. CHEESECAKE LAYER:
5. Mix cream cheese, remaining 3/4 cup sugar and 1 tsp vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream; pour over brownie bottom. Filling will almost come to top of pan. Bake at 325u0b0 for 55-60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosed cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving.

butter, chocolate squares, sugar, eggs, milk, vanilla, flour, salt, cream cheese, eggs, sour cream

Taken from www.food.com/recipe/brownie-bottom-cheesecake-280786 (may not work)