Ingredients:
1 (20 ounce) packages brownie mix ( 13×9 inch pan size)
1/2 cup oil
1/4 cup water
5 eggs
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
1/2 cup sour cream
2 semi-sweet chocolate baking squares, melted & cooled slightly
Directions:
PREHEAT oven to 350 F.
Line 13×9-inch baking pan with foil, with the foil extending over the sides of the pan.
Spray with cooking spray.
Combine brownie mix, oil, water and 2 eggs.
Spread brownie batter into the prepared pan.
Bake 15 minutes or until the top of brownie is shiny and center is almost set.
MEANWHILE, beat cream cheese, sugar and vanilla in a large bowl on medium speed until well blended.
Add sour cream and mix well.
Add the final 3 eggs, one at a time, mixing on low speed after each egg just until well blended.
Pour over partially baked brownie in the pan. (Filling will come almost to top of the pan).
BAKE 40 minutes or until center is almost set and let cool.
Refrigerate 4 hours or overnight.
Let stand at room temperature for 30 minutes before serving. Lift cheesecake from pan, using foil handles.
Drizzle with chocolate and let stand until chocolate is firm.
Cut into 16 pieces.
Store leftovers in the refrigerator.
Servings: 16
Time preparation: 15 min.
Time total: 70 min.