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PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with
ends of foil extending over sides of pan. Prepare brownie as directed on
package; pour into prepared pan. Bake 15 min. or until top of brownie is
shiny and center is almost set. |
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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, 1 at a time, mixing on low speed after each addition
just until blended. Pour over partially baked brownie batter in pan.
(Filling will almost come to top of pan.) |
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BAKE 40 min. or until center is almost set. Run knife or metal
spatula around rim of pan to loosen cake; cool. Refrigerate 4 hours or
overnight. Let stand at room temperature 30 min. before serving. Lift
cheesecake from pan, using foil handles. Drizzle with chocolate; let
stand until chocolate is firm. Cut into 16 bars to serve. Store leftover
cheesecake in refrigerator. |
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