Prep Time: 15 min
Total Time: 5 hr 30 min
Makes: 16 servings, 1 piece each

1 pkg. (13 x 9-inch pan size) brownie mix
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs
2 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly

PREHEAT oven to 325F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Prepare brownie as directed on package; pour into prepared pan. Bake 15 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, 1 at a time, mixing on low speed after each addition just until blended. Pour over partially baked brownie batter in pan. (Filling will almost come to top of pan.)

BAKE 40 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Lift cheesecake from pan, using foil handles. Drizzle with chocolate; let stand until chocolate is firm. Cut into 16 bars to serve. Store leftover cheesecake in refrigerator.

Nutrition (per serving)

Calories 510

Total fat 33g

Saturated fat 16g

Cholesterol 130mg

Sodium 350mg

Carbohydrate 46g

Dietary fiber 1g

Sugars 35g

Protein 7g

Vitamin A 15%DV

Vitamin C 0%DV

Calcium 6%DV

Iron 8%DV