BROWNIE BOTTOM CHEESECAKE BARS

Steps:

• PLEASE READ ALL DIRECTIONS BEFORE BEGINNING. THE PROCEDURE IS A BIT OUT OF THE ORDINARY.
• Heat oven to 350º.
• Line 13x9 inch pan with foil. I use a disposable foil casserole pan.
• Grease or spray w/ cooking spray.
• Make sure PAN IS DEEP, as cheesecake portion of this recipe tends to puff up.
• When they are cool, put them in the fridge and they "calm down".
• I also line any pan I use with foil, extending the foil over the edges. This makes it easy to get the whole thing out for slicing.
• Prepare brownie mix according to directions on box and pour into pan.
• Bake 15 minutes or until top is shiny and center is ALMOST set. At this point it is only partially done.
• Beat cream cheese, sugar and vanilla until well blended.
• Add sour cream; mix well.
• Add eggs, one at a time, mixing on low speed after each egg to mix well.
• Pour over partially cooked brownie batter in pan. (Filling will come almost to the top.).
• Bake 40 minutes or until center of cheesecake part is almost set.
• Run knife/spatula around edge to loosen cake.
• After cooling, refrigerate 4 hours or overnight.
• Drizzle the melted chocolate squares over top. Let stand until chocolate is firm.
• Remove from pan using the foil to lift it out.
• Dip a knife in hot water to cut these.
• Cut into 16 pieces, or more, to serve.