Shelly's Recipe

BROWNIE CHEESECAKE PIE

Category: Cheesecake

Crust
1 cup chocolate sandwich cookie crumbs
3 Tbsp unsalted butter, melted

Filling
1/3 cup unsalted butter, room temperature
1/3 cup granulated sugar
2 large eggs
1 1/4 tsp vanilla
1/8 tsp salt
5 oz semi sweet bakers chocolate, melted and cooled
1/3 cup flour
1 pkg (8 oz) whole cream cheese - room temperature
2 Tbsp unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg
1 Tbsp AP flour
2 Tbsp sour cream
1 tsp vanilla

Crust - In a medium bowl, combine cookie crumbs and butter (add a little more butter if necessary). Press into bottom and sides of pie plate and freeze.

Filling - In a large mixer bowl, beat 1/3 cup butter and 1/3 cup sugar on medium-high speed for 3 minutes. Add 2 eggs, 1 at a time, beating after each addition. Mix in 1¼ tsp vanilla, salt and cooled chocolate. Quickly beat in 1/3 cup flour. Smooth into bottom of pie plate. Refrigerate for 3 minutes.

In a clean mixer bowl, beat cream cheese, remaining butter and sugar on medium-high speed for 3 minutes. Add remaining egg, mixing until blended. Mix in remaining flour, sour cream, and remaining vanilla. Spread batter evenly on top of brownie layer.

Bake for 25-30 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.

Fresh Strawberry Sauce
1/4 cup unsalted butter
1/2 cup packed brown sugar
4 cups strawberries, halved
1/4 cup orange liqueur

In a 10-inch skillet, melt butter over med-high heat. Add sugar and cook, stirring, until melted, about 3-5 minutes. Add berries (chopping larger ones). Stir and cook until the sauce is a brick red color, about 5-8 minutes. Remove from heat and carefully add liqueur. Serve warm or let cool. Sauce will keep in a covered container in refrigerator for up to 1 week. Makes about 3 cups