1 pkg. (19 to 21 oz.) brownie mix
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup Sour Cream
3 eggs
2 squares BAKER'S Semi-Sweet Chocolate
PREPARE brownie batter as directed on package (usually takes 1/4 water, 2/3 cup vegetable oil, and 2 eggs); pour 2 cups (usually makes about 2 1/2) of brownie into 9" spring foam pan sprayed with cooking spray (on sides and bottom). Bake as directed for 9x9in pan (usually on 350F for about 40 min) 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 top of pan.)
BAKE 40 min. or until center is almost set. Run knife around rim of pan to loosen sides; cool. Refrigerate 4 hours.
MELT chocolate squares as directed on package; drizzle over cheesecake. Refrigerate 15 min. or until chocolate is firm.
prep time 10 min
total time 6 hr
makes 16 servings