• 1 10” springform pan
• 1 round pan of any commercial brownie mix.
• 2 C. graham cracker crumbs
• ½ C. sugar
• ½ C. butter, melted
• ¼ t. cinnamon
• 2 (8 oz) packages cream cheese, softened
• 2 large eggs
• 2/3 C. sour cream
• ½ C. half-and-half
• 1 t. vanilla
• 1 C. Confectioners Sugar
• 1 T. flour

*NOTE:
Preheat oven to 325.Stir together cracker crumbs and next three ingredients: press mixture into bottom and 1 ½ inches up sides of a 10” springform pan. Cut ½ of brownies evenly into 10 thin slices, keeping wedges intact, and set aside. Arrange 10 brownie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. Reserve remaining brownie wedges for another cake, or serve to your kids. Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in confectioners sugar and flour. Carefully pour cream cheese mixture evenly over brownie wedges in pan, making sure wedges remain in place. *NOTE: I made a sauce from cocoa, milk and sugar and swirled it into the mix…I think you could also use a mixture of cocoa and Kahula, chocolate syrup, coffee…etc. Bake at 325 for 50 minutes. Turn off oven, open door slightly, and let cake stand in oven for 1 hour. Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.