Cheesecake Brownies

Directions

1. Heat the oven to 325 degrees. Spray 24 medium muffin cups with nonstick spray or line with paper liners.
2. In a large microwavable bowl, heat the butter and 1/2 cup chocolate chips on High for 1 minute and stir. Heat for 15 seconds longer if necessary, stirring until melted. Stir in 1/2 cup sugar. Then stir in 2 eggs, 1/4 cup sour cream and 1/2 teaspoon vanilla until blended. Stir in the flour and combine until just mixed. Spoon a rounded tablespoon of batter into each muffin cup and bake for 6-8 minutes.
3. Meanwhile, in the bowl of a food processor, process the cream cheese, 1/2 cup sugar, 1/2 cup sour cream, 2 eggs and 1 teaspoon vanilla about for 20 seconds, stopping to scrape the bowl once or twice, until smooth and creamy. Spoon a scant 1/4 cup cheesecake mixture over the brownie bottoms in the muffin cups.
4. Bake for 20 to 25 minutes or until the edges are set (the centers may not be set). Cool in the pans on a cooling rack for 1 hour. Loosen the edges from the pan and then remove the cheesecakes.
5. In a small microwavable bowl, heat the remaining 1/3 cup chocolate chips on High for 30 seconds. Stir until melted (microwave an additional 10 seconds, if necessary). Stir in the remaining 2 tablespoons of sour cream until smooth.
6. Spoon the chocolate mixture into a small resealable plastic bag. Snip the corner from the bag. Pipe the chocolate mixture into skeleton faces or ghost faces on tops of the cheesecakes. Refrigerate at least 30 minutes or up to 2 days before serving.