Heat oven to 350°F. Coat an 8-in. springform pan with nonstick spray.
Prepare brownie mix as package directs for fudgy brownies. Spread evenly in prepared pan.
Bake 20 to 25 minutes until a wooden pick inserted 2 in. from sides comes out with moist crumbs attached. Cool in pan on a wire rack 15 minutes.
Meanwhile, beat cream cheese and sugar in a large bowl with mixer on medium speed until smooth. Reduce speed to low; beat in eggs, one at a time, just until blended. Stir in extracts until well blended. Pour over brownie layer; spread evenly.
Bake 35 to 40 minutes until edge of cheesecake puffs slightly and center still jiggles slightly when shaken. Cool in pan on a wire rack. Run a knife carefully around edges to release cake from sides of pan.
Cover and refrigerate at least 4 hours.
About 30 minutes before serving: Remove pan sides and transfer cake to a serving plate. Scrape raspberry jam into a small ziptop bag. Snip tip off 1 corner and pipe swirls on cake. Garnish with raspberries.
Planning Tip: Can be made through Step 6 up to 3 days ahead.
Calories 365 Fat 18g Saturated fat 8g Cholesterol 80mg
Sodium 317mg Carbohydrate 43g Fiber 1g
This recipe has been added to the following public cookbooks:
Fat Maxx,
Desserts,
Desserts,
chetoni's cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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