Easy Brownie-Bottom Cinnamon-Orange Latte Cheesecake

Ingredients

• 1 pkg brownie mix (18.3 to 19.5 oz.) (13x9-inch pan size)
• 0.5 cup knudsen cream sour
• 32 oz philadelphia cream cheese softened
• 3  eggs 
• 0.5 tsp ground cinnamon 
• 2 tsp maxwell house coffee instant
• 1 tsp orange extract 
• 2 oz baker's semi-sweet chocolate 
• 1 cup sugar 
• 1 Tbsp warm water 

Equipment

• bowl
• frying pan
• oven
• blender
• aluminum foil

Directions

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Dissolve coffee in water. Prepare brownie batter as directed on package, blending in coffee before pouring batter into prepared pan.
3. Bake 18 to 20 min. or until top of brownie is shiny and center is almost set.
4. Meanwhile, beat cream cheese, sugar, cinnamon and extract in large bowl with mixer until blended.
5. Add sour cream; mix well.
6. Add eggs, 1 at a time, mixing after each just until blended.
7. Spoon cream cheese mixture over partially baked brownie layer in pan. (Filling will come almost to top of pan.)
8. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.
9. Melt chocolate as directed on package; cool slightly. Use foil handles to lift cheesecake from pan; drizzle with chocolate.
10. Let stand until chocolate is firm.