Luscious Brownie Cheesecake

For the crust:
  • 1 box brownie mix (not family size) - the kind that comes with an extra packet of fudge
  • 1/4 c water
  • 1/3 c vegetable oil
  • 1 egg

For the filling:
  • 4 eggs
  • 4 (8 oz) packages cream cheese, at room temperature
  • 1 2/3 c sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 c sour cream
  • 1/3 c heavy whipping cream

Preheat oven to 350. Wrap aluminum foil around the bottom of an 8" springform pan, then spray the pan with cooking spray. Line the bottom of the pan with parchment (this is really, really important!) and spray it with cooking spray again.

Prepare brownie mix according to package directions, leaving the fudge packet out. Pour into pan and cook 25 minutes. Remove from oven and lower the oven temperature to 325.

In a large bowl, cream together the cream cheese until smooth. Add sugar and beat on medium until light and fluffy, about 3 minutes. On low speed, add eggs one at a time, beating each addition until blended. Do not overbeat!

Add sour cream and whipping cream and beat on low until just blended. Add vanilla and stir in.

Pour about 2/3 of filling over brownie crust. Drizzle fudge packet over cheesecake layer. With a knife, swirl chocolate throughout. Then pour remaining cheesecake mixture over the top, and swirl again with a knife until you see swirls on the top of the cheesecake.

Cook for 1 hour, then turn the oven off and leave the cheesecake in the closed oven for an additional hour.

Remove from oven and cool completely, then refrigerate at least overnight uncovered (to prevent condensation).

Note: If you have brownie mix that does not come with the extra fudge, then you can use regular bottled fudge like from Hershey's or Smucker's. It's about 2 1/2 Tbs in the packet normally.