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Heat oven to 350°F. Line a 13 x 9 x 2-inch baking pan with foil. Coat foil with cooking spray. Set aside.
In large bowl, whisk cornstarch and 1/2 cup sugar until blended. Add cream cheese, and beat until smooth. Beat in 3 eggs, sour cream and 2/3 cup milk. Stir in 1 teaspoon vanilla; set aside
In large microwave-safe bowl, combine butter and chocolate. Microwave for 1 minute, 30 seconds. Stir. If necessary, continue heating in 30-second increments, stirring after each, until chocolate is melted.
Whisk in 1 3/4 cups sugar, then the remaining 4 eggs. Whisk in flour, baking powder and salt until smooth. Stir in the remaining 2 teaspoons vanilla and chocolate chips. Spread evenly into prepared pan. Pour cream cheese mixture over brownie mixture. Spread gently until smooth.
Bake at 350°F for 1 hour and 5 minutes or until center is set. Cool on wire rack to room temperature, about 2 hours. Transfer to refrigerator and continue to cool 2 hours.
Heat jelly in microwave-safe bowl for 15 seconds. Stir in berries. Heat fudge sauce in a glass cup in microwave for 25 seconds, until drizzling consistency.
Cut cheesecake brownie into 32 squares. Dollop each square with about 1 tablespoon whipped topping, then some of the strawberries and fudge topping. Sprinkle with nuts, if desired.