|Fudge brownie mix||10 1⁄4 Ounce (1 Package)|
|Vegetable oil||1 Teaspoon|
|Prune baby food||2 1⁄2 Ounce (1 Jar)|
|Vegetable cooking spray||1|
|Nonfat cottage cheese||1 Cup (16 tbs)|
|Neufchatel cheese||16 Ounce, softened (2 Blocks, 8 Ounce Each)|
|Non fat cream cheese||8 Ounce, softened (1 Block)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Tablespoon|
|Semisweet chocolate mini morsels||1⁄4 Cup (4 tbs)|
Preheat oven to 350°.
Combine first 5 ingredients in a bowl; stir well.
Spread into bottom of a 9-inch square baking pan coated with cooking spray.
Bake at 350° for 25 minutes; let cool on a wire rack.
Tear brownies into small pieces.
Press half of pieces into bottom of a 9-inch springform pan coated with cooking spray.
Set aside pan and remaining brownie pieces.
Preheat oven to 300°.
Place cottage cheese in a large bowl; beat at medium-high speed of an electric mixer until almost smooth.
Add cheeses; beat until smooth.
Add sugar, vanilla, and salt; beat well.
Add eggs, 1 at a time, beating well after each addition.
Stir in chocolate.
Pour half of cheese mixture into prepared pan; top with remaining brownie pieces.
Pour remaining cheese mixture over brownie pieces.
Bake at 300° for 40 minutes or until almost set.
Turn oven off, and let cheesecake stand 40 minutes in oven with door closed.
Remove cheesecake from oven, and let cool to room temperature.
Cover and chill at least 8 hours.