Brownie Swirl Cheesecake

crust

10oz brownie mix prepared according to package

filling

4 x 8 oz packages cream cheese

1¼ C granulated sugar

½ C sour cream

2 t vanilla extract

5 eggs

1 cup milk Chocolate Chips Melted

garnish

whipped cream

All ingredients should be room temperature.

Preheat oven to 350 degrees. Melt a T of butter and brush onto a 10 X 3 round cake pan. Line the pan with parchment paper cutting out a circle for the bottom and a long strip to go around the sides. You could also use a 10” spring form, but I prefer the cake pan.

Pour brownie batter into your pan. If using a spring form, wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Bake for 10 minutes at 350, not in a water bath. Take out of the oven and reduce the temperature to 250 degrees.

Use an electric mixer to combine the cream cheese with the sugar. Mix for a couple minutes, scraping down the sides of the bowl frequently until the ingredients are smooth and creamy. Add the sour cream and mix well. Combine vanilla and eggs in a 2 cup liquid measuring cup and mix it with a fork. Add half of the liquid mixture to the cream cheese mixture. Mix well and be sure to scrape down the sides of the bowl. Add the rest of the egg mixture and blend well.

Pour filling over your brownie crust. Spoon melted chocolate over cream cheese mixture, cut through cheese and chocolate mixture several times to achieve a marble effect.

Heat about 8 cups of water in the microwave for 8 minutes. I use a 16 X 3 inch round cake pan for my water bath. I place the pan in the oven with a dish towel in the pan (this prevents splashing). Place the cheesecake into the 16” pan. Add the water. It should go about halfway up the cheesecake. Bake for 1 ½ hours. The cheesecake will not look done. Turn off the oven and leave the door open for 1 minute. Close the door and leave the cake in the oven for 1 more hour. Remove the cheesecake from the oven to cool. When the cheesecake is cool, cover the cheesecake and chill it in the refrigerator for at least 4 hours.

Too remove from pan, fill your sink with hot water. Float the cheesecake in the water for 10 minutes to melt the butter. Pull up the parchment paper from the sides. Place a cake board or a spring form bottom on the top of the cake. Flip the cake over. Flip cake over again onto your serving surface.

Apply a pile of canned whipped cream to the top of each slice and serve.

I made up this recipe from a combination of recipes I found. I didn't love the chocolate swirl. In the furture I will leave it out and use hot fudge as a topping. The chocolate made the pieces hard to cut.