Recipe Swap

I've had several requests for this recipe after it was served this past weekend at the Brindley's Christmas party. I got it from a friend who got it from a friend who got it...I actually have no idea where it started, but I remember where I first had it. Our senior pastor's wife hosted a Christmas gather of women who led Bible studies at TBC and she served it for dessert. I'm not even a fan of chocolate (yes...I know, but try to get past it and love me anyway.) and even I thought it was delicious. Enjoy in small portions...so rich...so good...and yeah, a little bit complicated, but well worth the effort, right ladies??

Brownie Bottom Cheesecake with Praline Sauce

1 cup butter, divided
4 squares semi-sweet chocolate
2 1/4 cup sugar, divided
5 eggs, divided
1/4 cup milk
3 tsp. vanilla, divided
1 cup flour
1/2 tsp salt
3 pkgs. (8 oz) cream cheese, softened to room temperature
1/2 cup sour cream
1 cup brown sugar
1/2 cup whipping cream
1 cup pecans (or more, to taste)

Preheat oven to 325. In a large bowl, slowly heat 1/2 cup butter & chocolate in microwave until just melted. Stir often. Let stand until cool. Blend in 1 1/2 cup sugar. Add 2 eggs, 1 at a time on low speed until blended well. Stir in milk and 1 tsp vanilla. Mix flour and salt together and add to chocolate mixture and combine until well blended. Pour into a greased and floured 9" springform pan. Bake for 25 minutes.

While that's cooking...mix cream cheese, 3/4 cup sugar and 1 tsp. vanilla. Scrape down sides of bowl and mix slightly. Add 3 eggs, 1 at a time until well blended. Mix in sour cream.

When brownie has cooked 25 minutes, pour cream cheese mix over the top of it and continue baking 50-55 minutes or until almost set...edges should be just slightly browned, if at all. Remove from oven and run a knife around the edges of cake then let cool for a couple of hours at room temperature. Place in refrigerator 4 hours or overnight (best).

Before serving, melt 1/2 cup butter and brown sugar in a small saucepan on low. Stir often until sugar is melted and it reaches the boiling point. Add 1/2 cup whipping cream and 1 tsp vanilla and stir. Mix in pecans and cook on low about 5 minutes. Serve warm. (If making the day before, place in refrigerator and reheat in microwave, stirring often.)