What you need:
4 squares BAKER'S Unsweetened Chocolate
1/2 cup (1 stick) butter or margarine
2-1/4 cups sugar, divided (see total recipe)
5 eggs, divided
1/4 cup milk
2 tsp. vanilla, divided
1 cup flour
1/2 tsp. salt
3 pkg (8 oz ea) PHILADELPHIA Cream Cheese, softened
1/2 cup Sour Cream
(In the brownie mix - I added approx (I did not measure) 1/2 cup of chopped English Walnuts, and about the same amount of White Chocolate Chips).
PREHEAT oven to 325 degrees. Microwave the chocolate and butter or margarine in microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1-1/2 cups of the sugar; mix well.
ADD 2 of the eggs, one at a time, mixing on low speed after each addition just until blended. Add milk and 1 tsp. of the vanilla; mix well. Combine flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-in springform pan. Bake 25 min. (I baked a little under 20 mins as I have a Convection oven - you must judge this by your oven.)
BEAT cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended. Pour over brownie layer in pan (Filling will come almost to top of pan.) ((I had this prepared and ready to pour into the pan while it was in the oven, as the time was up for the brownie mix and it does go all the way to the top - very easily spilled - be careful)).
BAKE 55 min. to 1 hour 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 stand at room temperature 30 min. before serving. Store leftover cheesecake in refrigerator.
(I also slice the cheesecakes I bake, store them in zip-lock bags and freeze, taking out and thawing a bit in the refrigerator before eating.)
