Melt butter and chocolate in a 3-quart heavy saucepan on very low heat, stirring constantly. Cool. Blend in 1 1/2 cups of the sugar.
Add two of the eggs, one at a time, mixing on low speed after each addition until blended. Blend in milk and 1 teaspoon of the vanilla extract.
Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9-inch springform pan. Bake at 325 degrees F for 25 minutes.
Mix cream cheese, remaining 3/4 cup of sugar and 1 teaspoon of vanilla extract with electric mixer on medium speed until well blended. Add remaining three eggs, one at a time, mixing on low speed after each addition just until blended. Bland in sour cream; pour over brownie bottom. (Filling will almost come to top of pan.)
Bake at 325 degrees 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 for four 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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