- 1 (20 ounce) package brownie mix
- 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 3 eggs
- 2 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
- Preheat oven to 325 degrees F. Spray 13×9-inch baking pan with cooking spray. Prepare brownie batter as directed on package; pour into prepared pan. Bake 25 min. or until top of brownie is shiny and center is almost set.
- Meanwhile, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Gently pour over brownie layer in pan. (Filling will come almost to top of pan.)
- Bake 40 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen side of dessert from pan; cool. Refrigerate at least 4 hours or overnight.
- Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate 15 min. or until chocolate is firm. Cut cheesecake into 16 pieces to serve. Store any leftover cheesecake in refrigerator.