Jill Linden wrote:

> I had a great dessert from a church bazaar yesterday and would like to try
> to replicate it. It came in squares, with a bottom layer as a rich
> fudge-like brownie(about 1" tall) and a cheesecake like topping about
> 1/2" tall.
>

This is for a round pan but you can use a square one.

Brownie Bottom Cheesecake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----IRWIN E.SOLOMON JJGF65A-----
-----PHILLY.INQUIRER-----
-----FOR THE BROWNIE BOTTOM-----
8 tablespoons Butter or margarine -- 1 stick
4 Squares (1 oz.each)
Unsweetened baking chocolate
1 1/2 cups Sugar
2 Eggs
1/4 cup Milk
1 teaspoon Vanilla
1 cup Flour
1/2 teaspoon Salt
-----FOR THE TOPPING-----
3 packages Cream cheese -- softened 8 oz.
Each
3/4 cup Sugar
1 teaspoon Vanilla
3 Eggs
1/2 cup 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...




--
Reg email: RegForte (at) (that free MS email service) (dot) com