listed on the back
1/2 cup chocolate chips, optional
For the cheesecake layer:
16 ounces cream cheese, room temperature
1/2 cup granulated sugar
1/2 cup sour cream
2 large eggs, room temperature
1 teaspoon vanilla extract
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
Prepare the brownie batter according to the package directions. Stir in chocolate chips if using, then pour the batter into the prepared pan. Spread evenly and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Reduce the oven to 325°F (160°C) and let the brownie cool on a wire rack for 10 minutes.
When the brownie is ready, beat the softened cream cheese and sugar in a large bowl until smooth and creamy. Scrape the bottom and sides, then add the sour cream, eggs, and vanilla and beat until well blended.
Pour the cheesecake batter over the baked brownie, spreading evenly. Bake for 45-50 minutes, until the edges are set and the center is slightly jiggly.
Turn off the oven, open the door slightly, and let the cheesecake cool for 1 hour. Then, remove the pan from the oven and let it cool completely to room temperature on the counter before refrigerating for at least 4 hours (overnight is best).
When ready to serve, remove the sides of the springform pan. Drizzle with chocolate or caramel sauce if desired. Slice and serve with a dollop of whipped cream.
Enjoy!
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