Brownie Bottom Cheesecake

• 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
• 1/2 cup (1 stick) butter or margarine
• 2-1/4 cups sugar, divided
• 5 eggs, divided
• 1/4 cup milk
• 2 tsp. vanilla, divided
• 1 cup flour
• 1/2 tsp. salt
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Preheat oven to 325F.
2. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.
3. or until butter is melted.
4. Stir until chocolate is completely melted.
5. Add 1-1/2 cups of the sugar; mix well.
6. Add 2 of the eggs, one at a time, mixing on low speed after each addition just until blended.
7. Add milk and 1 tsp.
8. of the vanilla; mix well.
9. Combine flour and salt.
10. Gradually add to chocolate mixture, mixing after each addition just until blended.
11. Spread evenly into greased and floured 9-inch springform pan.
12. Bake 25 min.
13. Beat cream cheese, remaining 3/4 cup sugar and remaining 1 tsp.
14. vanilla in large bowl with electric mixer on medium speed until well blended.
15. Add sour cream; mix well.
16. Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended.
17. Pour over brownie layer in pan (Filling will come almost to top of pan.)
18. Bake 55 min.
19. to 1 hour or until center is almost set.
20. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
21. Refrigerate 4 hours or overnight.
22. Let stand at room temperature 30 min.
23. before serving.
24. Store leftover cheesecake in refrigerator.

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Taken from www.kraftrecipes.com/recipes/brownie-bottom-cheesecake-51340.aspx (may not work)