Brownie Swirl Cheesecake

Any place you find cheesecake you will find Betty with a fork.  She only weighs 100 pounds but will eat more than any one I know.

Ingredents

1 (19-ounce) package of your favorite Brownie Mix

2 (8-ounce) cream cheese, softened

1/2 cup plus 1 tablespoon of granulated sugar divided

1 teaspoon vanilla extract

2 large eggs

1 cup of milk chocolate chips

1/2 cup fresh or frozen raspberries or sliced strawberries (optional)

whipped cream (optional)

Prepare brownie mix using package directions.  Spread in springform pan.  Bake until edge pulls from sides of pan. Usually about 28 minutes. (350 degrees)

Combine cream cheese, 1/2 sugar and vanilla extract in a medium bowl.  Beat with an electric mixer until blended.  Add eggs one at a time, beating well after each addition.

Spoon over baked layer.

Heat chocolate chips in top of double boiler set over simmering water until melted.

Drizzle over prepared layers and swirl with a knife to marbelize.

Bake until set, about 35 minutes  (350)..  Cool completely in pan on a wire rack.  Chill for 2 hours or longer.  Serve with fruit of choice.

(Or if your like me eat the thing before it cools, never makes it to the refrigerator!)