MINI BROWNIE CHEESECAKE RECIPES

Steps:

• In a bowl, combine the sifted flour, baking powder, and salt until well blended. In the mixing bowl of a stand mixer, blend the softened butter and sugar with the whisk attachment until light and creamy.
•  In a small bowl, melt the chocolate chips, and chopped chocolate in 10-second intervals just until the chocolate is melted, stirring in between each interval. 
• Add the melted chocolate, eggs, and vanilla to the creamed butter and sugar, and mix until completely blended. Add the flour mixture a little at a time until all the flour has been added, and mix well to blend together. Set aside.
• In a blender, blend the softened cream cheese, sugar, egg, and vanilla, until smooth and creamy. In a 12 count muffin tin, place cupcake liners in each muffin space. With a spoon or small ladle, fill the cupcake liners about 1/4 full of brownie batter, and then fill the cupcake liner to about 3/4 full with the cheesecake batter.   
• Place the muffin tin in a 350-degree oven for about 15 to 20 minutes, or until a toothpick comes out clean. Remove muffin tin from the oven, and remove the cheesecakes to a wire rack to cool. Once cool, serve mini cheesecakes, or place in a covered container, and place in the refrigerator. 
• May be stored covered in the refrigerator for up to 5 days.

Steps:

• In a large bowl, beat the cake mix, egg, butter and nuts until well blended. Press into a greased 13-in. x 9-in. baking pan; set aside. , In small bowl, beat the cream cheese, sugar, eggs and vanilla until smooth. Carefully spread over batter. , Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.