| Melt butter and chocolate in 3-quart heavy saucepan on very low heat, stirring constantly; cool. Blend in 1 1/2 cups of the sugar.
Add 2 of the eggs, 1 at a time, mixing on low speed after each addition until blended. Blend in milk and 1 tsp. of the vanilla. 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 F for 25 minutes.
Mix cream cheese, remaining 3/4 cup sugar and 1 tsp. vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over brownie bottom. (Filling will almost come to top of pan.)
Bake at 325 F 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 4 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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