MEXICAN BROWNIE BOTTOM CHEESECAKE

FOR THE CRUST:

1/2 cup butter, cut into pieces
4 oz unsweetened chocolate
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup flour
2 tsp cinnamon
1/2 tsp cayenne pepper (optional)
1 pinch salt
1/2 cup chocolate chips (milk OR semisweet), optional

FOR THE FILLING:

3 (8 oz) pkgs cream cheese
3/4 cup sugar
1 tsp vanilla
1 tbs cinnamon
1/2 cup sour cream
3 eggs
cayenne (OR cinnamon), for top garnish

preheat oven to 350°. spray an 8"-9" springform pan with pam.

to prepare crust: melt the butter over medium-low heat. when the butter is melted, reduce heat to low & add chocolate, stirring constantly until melted. remove from heat & stir in sugar. add eggs one at a time, mixing between each addition. add vanilla. stir in the flour, cinnamon, cayenne, & salt. stir vigorously for 30 seconds until batter is smooth. stir in chocolate chips, if using.

pour batter into prepared pan & bake for 30 minutes, until center is barely set. remove from oven & allow to cool. store at room temperature until filling is ready.

reduce oven heat to 325° or preheat again, if necessary.

to prepare filling: mix cream cheese, sugar, cinnamon, & vanilla with mixer until well blended, scraping down the sides of the bowl as necessary. blend in sour cream. add eggs, mixing on low speed, just until blended. pour over brownie crust.

place springform pan on a rimmed cookie sheet & place in the oven. pour about 3/4" of water into the baking sheet. bake at 325° for 1 hour & 5 minutes, or until the center is almost set. the very center of the cheesecake should jiggle slightly, but the outer 3" should be firm. turn oven off & crack oven door. leave cheesecake to cool until it's OK to pick up without hot pads. transfer to the countertop until cooled to room temperature. cover with plastic wrap & refrigerate at least 4 hours or overnight.

run knife or metal spatula around rim of pan to loosen cake. remove outer rim of pan, slice, & serve with a dusting of cayenne or cinnamon, if desired.

makes about 12 servings

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