Heavenly Brownie Bottom Cheesecake Recipe

Prepare and bake brownie mix as directed on package for 8-inch square pan in bottom of well-greased 9-inch spring form pan. Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until blended. Pour over baked brownie crust. In the microwave, melt 4 ounces of milk chocolate and 4 ounces of semi-sweet chocolate together in a glass bowl, stirring every 30 seconds until smooth, creamy and easily stirred. With a spoon, gently swirl 2-3 tablespoons of melted chocolate into cheesecake filling, being careful not to touch the brownie crust or edges of pan. Note: not all chocolate will be used. For a shiny spring form pan, bake at 325 for 1 hour to 1 hour and 5 minutes, or until center is almost set. For a dark spring form pan, bake at 300 degrees for 1 hour to 1 hour and 5 minutes, or until center is almost set. Melt 8 ounces milk chocolate morsels and 8 ounces semi-sweet chocolate morsels together using the method shown above. Using a small baking brush, gently spread a thin layer of chocolate over the finished cheesecake. Be careful not to tear the cheesecake when spreading chocolate. Note: Not all chocolate will be used. Run knife, or metal spatula around rim of pan to loosen cake; place in refrigerator for 4 hours, or overnight before removing rim of pan. Cut and serve a slice of your heavenly brownie bottom cheesecake and enjoy!