Brownie Cheesecake Pie

I got this recipe (and a few others) off of the Eagle Brand website.  This was really yummy.  You must make it a day ahead and let it sit in the refrigerator overnight for the best flavor.  I think it would be yummy with a raspberry or strawberry glaze over the top or even caramel, but it was good plain, just like this.

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
• 3 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup mini chocolate chips

Instructions

• HEAT oven to 350°F. Spray bottom only of 9-inch springform pan with no-stick cooking spray. Prepare brownie according to package directions for chewy brownies. Spread evenly in prepared pan.
• BAKE 35 minutes or until set.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
• REDUCE oven temperature to 300°F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired.
• Chocolate chips may fall to top of brownie layer during baking.