Philly Brownie Cheesecake

A family favorite!

Ingredients:

• 1 package (19 to 21 oz.) brownie mix (9 x 13 pan size)
• 4 bricks (8 oz. each) cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 cup sour cream
• 3 eggs
• 2 squares semi-sweet baking chocolate (I just use chocolate chips. :)

Preheat oven to 325. Spray 9 x 13 pan with cooking spray. Prepare brownie batter as directed on package; pour into prepared pan. Bake 25 minutes or until the top of brownie is shiny and center is almost set.

Meanwhile, beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each egg just until blended. Gently pour over brownie layer in pan. (Filling will come almost to top of pan.)

Bake 40 minutes or until center is almost set. (I usually have to bake it longer.) Run knife or metal spatula around rim of pan to loosen side of dessert from pan; cool. Refrigerate at least 4 hours or overnight.

Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate 15 minutes, or until chocolate is firm.

Store in refrigerator.