Rolo Brownie Cheesecake

So, I really thought I had taken more pictures of this cheesecake, but apparently I did not. I made this to bring to a dinner party and I guess I didn't find time to take pictures of a slice of the cake during the middle of the dinner. Unfortunately, it got all eaten up before I had the chance!


You'll just have to take my word on it that it tastes (and looks) DELICIOUS! I mean seriously, can you really ever go wrong with a rolo-brownie combo?

Right now, I'm in Toronto. I had the chance to spend some time with my sister who was up for a visit, but she just left and I have a bit of time before I hop a bus back to Kingston so I figured it was a perfect time for a new post! Hope you enjoy, even without the pictures!

Rolo Brownie Cheesecake
Bake Time: 20mins + 40-45 mins      Chill Time: at least 2hrs         Yields: one 9-inch cheesecake

Ingredients:
THE BROWNIE BASE
1/2 cup unsalted butter
4 oz good quality dark chocolate
3/4 cup granulated sugar
2 eggs
1/4 cup milk
1 cup flour

THE CHEESECAKE
20oz cream cheese (approx 2 1/2 8oz blocks)
1/2 cup granulated sugar
3 eggs
1 tsp vanilla
1/2 cup fat-free sour cream
1 1/2 cups rolos, chopped
2-3 oz chocolate, melted (for drizzling)

Directions:
1) Preheat oven to 350F. Line a 9-inch springform pan with parchment paper, set aside.
2) In a medium saucepan over medium-high heat, melt chocolate and butter together. Stir until smooth.
3) Remove from heat and mix in sugar until just combined. Add eggs and milk and mix until combined. Fold in flour until just blended.
4) Pour batter into prepared pan and bake for 20 minutes. Remove from oven and reduce heat to 325F. Set brownie base aside to cool.
5) In the bowl of a stand mixer, beat cream cheese until smooth. Add sugar and mix until completely combined. Add eggs and vanilla and beat until smooth.
6) Add sour cream and chopped rolos and stir by hand until combined. Pour prepared batter evenly over the brownie base. Bake for 40-45 minutes, until cheesecake is almost set.
7) Remove from oven and run a knife around the edge of the cake. Let cool completely, then chill for several hours or overnight. Before serving, drizzle with melted chocolate.

(Recipe adapted from Sweet Twist of Blogging)