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Instructions |
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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.
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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.)
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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.
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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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Originally Submitted
11/8/2010
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