Recipe Box

Chocolate Supreme Brownie Mix

Raspberry Brownie Cheesecake

Brownie Crust:
1, 18.75 oz  package Ghirardelli Chocolate Supreme Brownie Mix
1/3 cup water
1/3 cup vegetable oil
1 egg
Cheesecake:
1 cup (8 oz) cream cheese, softened
1/3 cup sugar
1 egg
1 pouch chocolate syrup (enclosed)
1/2 teaspoon vanilla
1/2 cup raspberry jam
Raspberry Sauce:
1, 12 oz package frozen raspberries or 2 pints fresh
  raspberries
2/3 cup sugar
1 tablespoon lemon juice

Preheat oven to 325°F. For Brownie Crust: In medium bowl, stir together Ghirardelli Chocolate Supreme Brownie Mix, water, oil and egg until moistened (about 40 strokes). Spoon batter into lightly greased 10-inch springform pan. For Cheesecake: Place cream cheese and sugar in medium bowl. Using an electric mixer, mix on medium speed 1 minute or until blended. Add egg, chocolate syrup and vanilla and continue to mix until smooth. Spoon cream cheese mixture randomly over brownie batter. Spoon raspberry jam randomly over cream cheese mixture. Swirl cream cheese mixture and raspberry jam together with a knife for marbled effect. Bake 55-60 minutes. Cool thoroughly. For Raspberry Sauce: Place raspberries, sugar and lemon juice in medium saucepan. Stir over low heat until sauce thickens, about 10-15 minutes. Strain seeds, if desired. To serve, place several tablespoons of raspberry sauce on a plate and top with a slice of cheesecake. Store leftovers in the refrigerator.
Makes 12 servings.