Box Brownie, made according to directions on box
2 pkg. cream cheese, softened
1 tsp. vanilla
2/3 cup sugar
1 cup white chocolate baking chips
1/4 cup heavy whipping cream
Mix together cream cheese, eggs, vanilla, and sugar until fluffy. In a microwave safe dish melt white chocolate and cream. Watch close to avoid scorching. Fold the chocolate mixture into the cheesecake mixture. Line the spring form pan with parchment paper and spray the bottom and sides with non stick cooking spray. Pour brownie batter into the pan and bake at 350 degrees for 25-30 minutes. Let cool for 5 minutes or so then spread the cream cheese mixture and smooth it out. Lower temperature of the oven to 325 degrees and bake for 50-55 minutes. When the center feels “set up” turn oven off and leave cheesecake in the oven for 15 minutes. Pull out of oven and run a knife around the edge, this will help eliminate cracks. Once cheesecake has cooled to room temperature, cover and refrigerate until you are ready to serve it.
Make your brownie crust according to the box directions. I don’t make brownies a ton, but when I do Betty Crocker milk chocolate is my fave!
Turtle: toasted pecans, caramel, and chocolate drizzle
S’more: graham cracker pieces, chocolate drizzle, and a toasted dollop of marshmallow creme
Nutter Butter: pieces of peanut butter cups, peanut butter sauce drizzled, and chocolate sauce drizzled