1 box of Brownie Mix (plus ingredients as directed on back of box)
2 bricks (8oz each) 1/3 less-fat cream cheese (Neufchatel), softened
1/2 cup sugar
2 large eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
Optional: 1 Tbsp seedless raspberry jam and fresh raspberries.
1. Heat oven to 350 degree.
2. Coat an 8-in spring-form pan with nonstick spray (mine is 9 inches and worked just fine)
3. Prepare brownie mix as directed on package.
4. Spread brownie mix evenly in spring-form pan.
5. Bake 20 to 25 minutes (until a toothpick is inserted and comes out with moist crumbs attached)
6. Cool in pan, on a wire rack, for 15 minutes.
7. Beat cream cheese and sugar in a large bowl, with a mixer on medium speed, until smooth.
8. Reduce speed to low and beat in eggs, one at a time, until blended.
9. Mix in extracts until well blended.
10. Pour over brownie layer, and spread evenly.
11. Bake 35 to 40 minutes until the edge of the cheesecake puffs slightly and the center still jiggles slightly when shaken.
12.Cool in pan on a wire rack.
13. Run a knife carefully around edges to release cake from sides of pan
14. Cover and refrigerate for at least 4 hours (I only had mine in the fridge about 3 hours and it was still fine)
Optional. About 30 minutes before serving remove pan sides and transfer cake to a serving plate. Scrape raspberry jam into small ziplock bag. Snip the tip off of 1 corner and make pipe swirls on the cake. Garnish with raspberries.
This turned out to be a pretty delicious dessert. But don't forget it is brownie AND cheesecake so its pretty rich, and your eyes might be hungrier than your stomach.