BROWNIE BOTTOM CHEESECAKE

      Title: BROWNIE BOTTOM CHEESECAKE
  Categories: Cheesecakes, Desserts, Cakes
       Yield: 12 Servings
  
 MMMMM------------------IRWIN E.SOLOMON JJGF65A-----------------------
 
 MMMMM----------------------PHILLY.INQUIRER---------------------------
 
 MMMMM-------------------FOR THE BROWNIE BOTTOM------------------------
       8 tb Butter or margarine,1 stick
       4    Squares (1 oz.each)
            Unsweetened baking chocolate
   1 1/2 c  Sugar
       2    Eggs
     1/4 c  Milk
       1 ts Vanilla
       1 c  Flour
     1/2 ts Salt
 
 MMMMM----------------------FOR THE TOPPING---------------------------
       3 pk Cream cheese,softened 8 oz.
            Each
     3/4 c  Sugar
       1 ts Vanilla
       3    Eggs
     1/2 c  Sour cream
  
     Heat oven to 325 deg. Lightly grease and flour a 9" springform
   pan.Set aside.
     Prepare the cake: Melt butter and chocolate in 3 qt. heavy saucepan
   over low heat,stirring constantly; remove from heat and cool mixture
   to lukewarm.
     Add sugar and eggs,one at a time,mixing well after each
   addition.Blend in milk and vanilla.Stir in combined flour and
   salt,mixing just until blended.
     Spoon into prepared springform pan,spreading evenly.Bake 25 minutes.
     Remove cake from oven while you prepare the topping.
     Prepare the topping: Beat cream cheese and vanilla at medium speed
   with electric mixer until well blended.Add eggs,one at a time,mixing
   well after each addition.Blend in the sour cream;pour over brownie
   bottom (filling will almost come to top of pan).Bake 55 to 60 minutes
   or until center is almost set.
     Run knife or metal spatula around rim of pan to loosen cake;cool
   before removing rim of pan.Refrigerate 4 hours or overnight.Let cake
   stand 30 minutes at room temperature before serving.Makes 12
   servings...
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