Brownie Cheesecake with Strawberries

4 squares unsweetened chocolate 

1/2

cup  (1 stick) butter or margarine

2-1/4

cups  sugar, divided

5

 eggs, divided

1/4

cup  milk

2

tsp.  vanilla, divided

1

cup  flour

1/2

tsp.  salt

3

pkg.(8 oz. each)Cream Cheese, softened

1/2

cup  Sour Cream

Opional: Top with fresh cut strawberries 

make it

PREHEAT oven to 325°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1-1/2 cups of the sugar; mix well.

ADD 2 of the eggs, one at a time, mixing on low speed after each addition just until blended. Add milk and 1 tsp. of the vanilla; mix well. Combine flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake 25 min.

BEAT cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended. Pour over brownie layer in pan (Filling will come almost to top of pan.)

BAKE 55 min. 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 min. before serving. Store leftover cheesecake in refrigerator.