Total Calories: 391
Line a 9x13-inch baking pan with foil, allowing foil to extend over sides; Pam-spray foil. Prepare brownie mix per package; pour into prepared pan. Bake 18–20 minutes till top of brownie is shiny and center is almost set.
Beat cream cheese, sugar, and vanilla till well blended; add sour cream; mix well. Add eggs, mixing on low speed after each addition just until blended. Spoon over partially baked brownie bottom.
Bake about 40 minutes till center is almost set. Run knife or spatula around rim of pan; cool completely. Refrigerate at least 4 hours. Let stand at room temperature 30 minutes before serving. Using foil, lift cheesecake from pan. Drizzle with slightly cooled melted chocolate; let stand till chocolate is firm. Cut into bars to serve. Refrigerate leftovers.
Fun Fact: Egg freshness is easy to determine. Ever heard of a Julian date? It’s the three-number code on the small side of an egg carton that tells you the day the eggs were packed. The number 001 is January 1 and 365 is December 31. The eggs will keep in your refrigerator at least 4–5 weeks after this date without significant quality loss. Properly handled and stored, eggs rarely "spoil."
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