Easy Brownie Bottom Cheesecake

• 1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
• 4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 3 eggs
• 2 oz. (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
3. Prepare brownie batter as directed on package; pour into prepared pan.
4. Bake 18 to 20 min.
5. or until top is shiny and center is almost set.
6. (Brownie layer will not be done.)
7. Meanwhile, beat Neufchatel, sugar and vanilla in large bowl with mixer until blended.
8. Add sour cream; mix well.
9. Add eggs, 1 at a time, mixing on low speed after each just until blended.
10. Spoon Neufchatel mixture over brownie layer in pan.
11. (Pan will almost be full.)
12. Bake 40 min.
13. or until center is almost set.
14. Cool.
15. Refrigerate 4 hours.
16. Remove dessert from refrigerator about 30 min.
17. before serving; let stand at room temperature to soften slightly.
18. Meanwhile, melt chocolate as directed on package.
19. Use foil handles to lift cheesecake from pan; drizzle with chocolate.
20. Let stand until chocolate is firm.

brownie mix, cheese, sugar, vanilla, s, eggs, chocolate

Taken from www.kraftrecipes.com/recipes/easy-brownie-bottom-cheesecake-161910.aspx (may not work)