Chocolate Brownie Bottom Cheesecake... What???

Okay, okay. I know it's been a few weeks since I posted last and I really don't have an excuse. I'm hoping that this cheesecake recipe will make up for my lack of posts. Back around Cinco De Mayo, I was hunting down recipes. I was hoping to make something new since we were having friends over that night. In the end, I cheated and wound up serving a 7 layer dip and pork in chile verde sauce that I purchased from Costco. Both were delicious and big hits with our guests. I did, however, stumble upon this recipe for a chocolate brownie bottom cheesecake. It was actually called Mexican brownie bottom cheesecake and let me tell you, it was so amazing. It was creamy and just had a subtle hint of spice on the back end of the bite. I changed the recipe up just a bit since I'm trying to lose weight and I used light cream cheese and light sour cream. If you're looking for a new way to make cheesecake, check this recipe out. It will impress even the pickiest cheesecake eater!!!!

Mexican Brownie Bottom Cheesecake
(adapted from Pennies On A Platter)

For the crust:
Boxed brownie mix, family size (for a 9- x 13-inch pan)
Ingredients listed on the brownie box
2 teaspoons cinnamon
1/2 teaspoon cayenne pepper (optional)
1/2 cup chocolate chips (optional)

For the cheesecake:
3 (8 oz) packages cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
1 tablespoon cinnamon
1/2 cup sour cream
3 eggs
Cayenne pepper for garnish, if desired

Preheat oven to 350˚F. Grease an 8- or 9-inch springform pan with non-stick spray.

For the crust:
Mix the brownies according to the package directions, mixing in the spices to the dry ingredients. Stir in the chocolate chips. Pour the batter into the prepared springform pan and bake for the directed time. Allow to cool to room temperature.

For the cheesecake:
Meanwhile, reduce oven heat to 325˚F. In the bowl of a stand mixer or using a hand mixer, beat the cream cheese, sugar, cinnamon, and vanilla until well blended, scraping down the sides of the bowl as necessary. Stir in the sour cream. Mix in the eggs on low speed until just blended. Pour the mixture over the brownie crust.

Place the springform pan on a rimmed cookie sheet and place in the oven. Pour about 3/4-inch of water into the baking sheet, so it surrounds the springform pan. Bake at 325˚F for 1 hour and 5 minutes or until the center is almost set. The center of the cheesecake should jiggle slightly, but the outer 3 inches or so should be firm. (Mine took about 1 hour and 15 minutes.) Turn off the oven and crack open the oven door. Leave the cheesecake to cool in the oven until you are able to pick up the pan without using oven mitts. Transfer the pan to the counter-top and let cool to room temperature. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

Run a knife around the rim of the pan to loosen the cake. Remove the outer rim of the pan, slice, and serve with a dusting of cayenne pepper (optional).