Prep: 15 mins. Total Prep: 5 hrs. 40 mins.(incl. refrigerating) Serves 16
Preheat oven to 350
Line 13x9 baking pan with foil, with ends of foil extending over sides. Spray with cooking spray.
Prepare brownie batter as directed, pour into prepared pan. Bake 15 mins. or until top of brownies is shiny and center is almost set.
Meanwhile, beat cream cheese, sugar, and vanilla in large bowl with electric mixer on med. 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 come almost to top of pan)
Bake 40 mins. or until center is almost set. Run knife or metal spatula around rim to loosen cake; cool. Refrigerate 4 hrs. or overnight.
Let stand at room temperature 30 mins. before serving.
Lift cheesecake from pan using foil edges.
Drizzle with chocolate; let stand until chocolate is firm. Cut into 16 pieces to serve.
Store leftover cheesecake in refrigerator. (naturally)
Not a NESTLÉ®-tested recipe.