1/2 cup butter or margarine
4 squares unsweetened chocolate
2 1/4 cups sugar, divided
2 eggs
1/4 cup milk
2 teaspoon vanilla, divided
1 cup flour
1/2 teaspoon salt
3 8 ounce packages cream cheese, softened
3 eggs
1/2 cup sour cream
Melt butter and chocolate in 3 quart heavy saucepan on very low heat, stirring constantly; cool. Blend in 1 1/2 cups of the sugar. Add 2 of the eggs, 1 at a time, mixing on low speed after each addition until blended. Blend in milk and 1 teaspoon of the vanilla. Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9 inch spring form pan. Bake at 325F for 25 minutes. Mix cream cheese, remaining 3/4 cup sugar and 1 teaspoon vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over brownie bottom. Filling will almost come to top of pan. Bake at 325F for 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving. Drizzle with assorted ice cream toppings, if desired. Makes 12 servings.
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