BROWNIE SWIRL CHEESECAKE

BROWNIE SWIRL CHEESECAKE

8 ounces (1 pk) brownie mix
1/2 cup sugar
2 large eggs
16 ounces cream cheese -- softened
1 teaspoon vanilla
1 cup milk chocolate chips -- melted

• Grease bottom of 9-inch spring form pan.
• Prepare basic brownie mix as directed on package; pour batter evenly into spring form pan.
• Bake at 350 degrees F. for 15 minutes.
• Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Pour over brownie layer.
• Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several times to achieve a marbled affect.
• Bake at 350 degrees F., 35 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.
• Garnish with whipped cream, if desired.

LEMONADE CHEESECAKE

LEMONADE CHEESECAKE
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 tsp. Crystal Light Lemonade Flavor Soft Drink Mix
1/4 cup cold milk
1 tub (8 oz.) Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)

• Beat cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth.
• Gradually add milk, mixing until well blended.
• Gently stir in whipped topping.
• Spoon into crust.
• Refrigerate 4 hours or until firm.
• Garnish with fruit, if desired.