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Brownie Cheesecake

by on February 5, 2014
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Image courtesy of Serge Bertasius Photography / FreeDigitalPhotos.net

Just in time for Valentine’s Day I’ve got a sweet treat that literally had a man licking the tinfoil and yes I was tinfoil.

 

1 (20 oz) package of Brownie Mix

1/2 cup oil

1/4 cup water

5 eggs

4-8 oz package of cream cheese-softened

1 cup sugar

1 teaspoon vanilla

1/2 cup sour cream

2 semi-sweet chocolate baking squares melted and slightly cooled.

 

Preheat oven to 350 degrees

Line 13 x 9 pan with foil, make sure it’s going over the edge of the pan. Spray with cooking spray.

Combine brownie mix, oil, water and 2 eggs. Spread brownie batter into prepared pan and bake for 15 minutes or until the top of the brownie is shiny and the center is ALMOST set.

Meanwhile, beat cream cheese, sugar and vanilla in a large bowl 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 until well blended. 

Pour over partially baked brownie in the pan. This will fill to the 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. 

Makes 16 pieces.

 

 

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