My son's GF made a rich (yes, finally something is too rich for me)
brownie cheesecake from this months Woman's Day magazine. It's so
rich, I can only take a couple of forkfuls before I'm over whelmed by
it. I searched WD for it and came up with something I could probably
devour as easily as a regular cheesecake.

A family birthday is coming up next week, so I think I'll give her
this recipe (from WD) to make.

Brownie Cheesecake <from Brownie Points>

Planning Tip: Can be made through Step 6 up to 3 days ahead.

Editor's Note: We tested all of these recipes using Duncan Hines
Brownies mixes.

1 box (17.6 oz) Chocolate Lover’s Milk Chocolate Chunk Brownies mix

CHEESECAKE TOPPING
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 large eggs
1/2 tsp each vanilla and almond extract

Garnish: one tablespoon seedless red raspberry jam and fresh
raspberries

1. Heat oven to 350°F. Coat an 8-in. spring-form pan with nonstick
spray.

2. Prepare brownie mix as the package directs for fudgy brownies.
Spread evenly in prepared pan.

3. Bake 20 to 25 minutes until a wooden pick inserted 2 in. from sides
comes out with moist crumbs attached. Cool in pan on a wire rack 15
minutes.

4. Meanwhile, beat cream cheese and sugar in a large bowl with mixer
on medium speed until smooth. Reduce speed to low; beat in eggs, one
at a time, just until blended. Stir in extracts until well blended.
Pour over brownie layer; spread evenly.

5. Bake 35 to 40 minutes until edge of cheesecake puffs slightly and
center still jiggles slightly when shaken. Cool in pan on a wire
rack. Run a knife carefully around edges to release cake from sides
of pan.

6. Cover and refrigerate at least 4 hours.

7. About 30 minutes before serving: Remove pan sides and transfer cake
to a serving plate. Scrape raspberry jam into a small ziptop bag.
Snip tip off 1 corner and pipe swirls on cake. Garnish with
raspberries.


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