Brownie Cheesecake

Ingredients

• 10.3 ounce fudge brownie mix 
• 8 ounce block nonfat cream cheese softened
• 1  egg white 
• 3  eggs 
• 16 ounce blocks neufchâtel cheese softened
• 1 cup nonfat cottage cheese 
• 2.5 ounce prune baby food 
• 0.3 teaspoon salt 
• 0.3 cup semisweet chocolate mini-morsels 
• 1.5 cups sugar 
• 1 tablespoon vanilla extract 
• 1 teaspoon vegetable oil 
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• baking pan
• springform pan

Directions

1. Preheat oven to 35
2. Combine first 5 ingredients in a bowl; stir well.
3. Spread into bottom of a 9-inch square baking pan coated with cooking spray.
4. Bake at 350 for 25 minutes; let cool on a wire rack. Tear brownies into small pieces. Press half of pieces into bottom of a 9-inch springform pan coated with cooking spray. Set aside.
5. Preheat oven to 30
6. Place cottage cheese in a large bowl; beat at medium-high speed of a mixer until almost smooth.
7. Add cream cheeses; beat until smooth.
8. Add sugar, vanilla, and salt; beat well.
9. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate.
10. Pour half of cheese mixture into prepared pan; top with remaining brownie pieces.
11. Pour remaining cheese mixture over brownie pieces.
12. Bake at 300 for 40 minutes or until almost set. Turn oven off, and let cheesecake stand for 40 minutes in oven with door closed.
13. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours.