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PHILLY Brownie Cheesecake Recipe


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     PHILLY Brownie Cheesecake

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   16
Preptime   10 min

1 pkg (19 to 21 oz) brownie mix (13 x 9-inch pan size)
4 pkg (8 oz each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp vanilla
1/2 cup BREAKSTONE'S or KNUDSON Sour Cream
3 eggs
2 squares BAKER's Semi-Sweet Chocolate

HEAT oven to 325 degree F. PREPARE brownie batter as directed on package; pour into 13 X 9- inch pan sprayed with cooking spray. Bake 25 minutes or until top is shiny and center is almost set.
MEANWHILE, beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently pour over brownie layer in pan. (Filling will come almost to the top of pan.)
BAKE 40 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen sides- cool. Refrigerate 4 hours. MELT chocolate squares as directed on package; drizzle over cheesecake. Refrigerate 15 minutes or until chocolate is firm.
I found that if you cut the squares first and then drizzle the chocolate on each square, it looks better. Also, if you use a knife that has been warmed in hot water and wiped dry to cut the squares (repeat with each cut), the squares are neater. Foil cupcake papers flattened are also good to serve individual pieces.

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