Getting Cheesy Over Brownie Bottom Cheesecake

Two posts in one night!?  We think we will.  When we decide to do something, we do it right, or at least BOLD.  I have to admit, even though we make this cheesecake fairly often, it is hard to follow the "Pink Pizza" post from earlier tonight.  However, we're gonna give it a whirl!

Here's what you need:

• Your choice of Brownie Mix (and the ingredients it requires)
• 4 - 8 oz Blocks of Cream Cheese (Set out about an hour before you begin baking)
• 5 Eggs
• 1 c of White Sugar
• 12 oz Sour Cream
• Table Spoon of Vanilla 
• Either a 9x13 baking dish (or equivalent measurements) or a spring form pan

Here's what you do:

Preheat oven to 375

Start by mixing your brownie mix as directed on the box.  Pour into your buttered (or sprayed) baking dish.  Bake until it is starting to look setup, but isn't completely done.  Pull out of oven and set aside to cool.

While your brownie is baking, start on your cheesecake mix.  In your mixing bowl (or, in our case, KitchenAid Mixer), begin mixing 4 blocks (or 32 oz) of cream cheese.  Add in 5 eggs, one at a time.  You will need to stop on occasion to scrape the cream cheese off of the mixing tool.  Once the eggs are mixed completely, add in the sugar.  Once mixed, add in the sour cream, and finally the vanilla.  Allow the mixture to stir until the brownie bottom is ready to come out of the oven and has cooled a bit*.  

*The brownie bottom won't have to be completely cooled, but will need to rest for about 10-15 minutes before dumping the cheesecake mix on top.  Otherwise, the cheesecake mix will "burst" the brownie.

Next, pour the cheesecake on!  Bake in the oven for 30-45 minutes, or until the cheesecake rises above the dish and appears to be dry around the edges.

Eat hot, cool it to room temperature, throw it in the fridge...we don't care how you do it, but EAT IT!  :)  Enjoy!

Okay, so it looked a little something like this...