Brownie Swirl Cheesecake

Brownie Crust:

1 package (20 oz)
Ghirardelli Double
Chocolate Brownie Mix
1 egg
1⁄3 cup water
1⁄3 cup vegetable oil

Cheesecake:

16 oz (2 cups) cream
cheese, softened
1⁄2 cup sour cream
2 eggs
3⁄4 cup sugar
1 teaspoon vanilla
1⁄4 cup water
Preheat oven to 325°F. For

Brownie Crust: In medium bowl, stir together brownie mix, egg, water and oil until moistened (about 40 strokes).
Reserve 3⁄4 cup brownie batter for cheesecake. Spoon
remaining brownie batter into lightly greased, 9-inch springform pan

Bake 10-12 minutes.

For Cheesecake: Place cream cheese and sour cream in medium bowl. Using an electric mixer, mix on low speed 2 minutes or until smooth. Add eggs, one at a time, beating after each addition. Add sugar and vanilla and continue to mix until smooth.
Spoon cream cheese mixture evenly over brownie crust. Add 1⁄4 cup water to reserved brownie batter and mix well. Drop spoonfuls of brownie batter randomly over cream cheese mixture.
Swirl with tip of knife to create marbled effect. Bake 55-60 minutes or until filling is set. Cool thoroughly. Store in the refrigerator. Makes 12 servings.