CHEESECAKE:

1/4 cup cornstarch
1/2 cup sugar
3 pkgs, (8 oz each pkg,) lo-fat cream cheese, softened
3 large eggs
3/4 cup light sour cream
2/3 cup 2% milk
1 tsp. vanilla

BROWNIE:

2 sticks unsalted butter
5 squares unsweetened chocolate
1 3/4 cup sugar
4 large eggs
1 3/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla
1 (12 oz bag) bittersweet chocolate chips

TOPPING:

3 tbsp. sugar-free strawberry jelly or jam
1 (12 oz pkg) strawberries, hulled, chopped
1/4 cup sugar-free hot fudge sauce, heated
1 (8 oz container) frozen light whipped topping, thawed

Heat oven to 350°F.

Line a 13 x 9 x 2-inch baking pan with foil. Coat foil with cooking spray. Set aside.

CHEESECAKE:

In a large bowl, whisk cornstarch and sugar until blended. Add cream cheese, beat until smooth. Beat in eggs, sour cream and milk. Stir in vanilla, set aside.

BROWNIE:

In a large microwave-safe bowl, combine butter and chocolate. Microwave for 1 minute and 30 seconds. Stir, heat and stir until melted. Whisk in sugar, and eggs. Whisk in flour, baking powder, and salt until smooth. Stir in vanilla, and chocolate chips.

Spread evenly into pan. Pour cream cheese mix over brownie mix, spread until smooth.

Bake for 1 hour and 5 minutes or until center is set. Cool for about 2 hours. Transfer to refrigerator for 2 more hours. Cut cheesecake into 32 squares. Dollop each square with whipped topping, then some strawberries, and fudge.

Submitted by: Sherry Monfils