ooey gooey cheesecake brownies

I haven't made these brownies in years - but had a request for them yesterday, sooooo , here they are. They come out of the oven somewhat soft, and definitely gooey, but firm up as they cool. Since I'm not a die hard chocolate fanatic, I really like the cheesecake part - too much chocolate is too much for me.

To make:

1 rectangular cake pan, greased

Preheat oven to 350F.

You will need:

8 oz box ( I used Baker's) semi-sweet chocolate squares

10 T. unsalted butter

1 8 oz. package cream cheese

2 cups sugar, divided ( see recipe)

6 eggs

1 cup King Arthur all purpose flour, plus 2 T. for the cream cheese mixture

3 t. good vanilla

1 t. baking powder

1/2 t. salt

Melt chocolate and 6 T. butter in a saucepan, set aside when melted.

Mix cream cheese in mixer bowl with 4 T. soft butter until blended well. Slowly add 1/2 cup sugar, then 2 eggs, 2 heaping T. flour, and a teaspoon of vanilla. When mixed well, scoop into a bowl and set aside.

Clean bowl. Then add 4 eggs and 1 1/2 cups sugar and beat until light. Add the baking powder, salt, and 1 cup flour and mix. Blend in the chocolate mixture, the remaining 2 t. vanilla.

Spread all but a cup of the chocolate mixture in the pan, then cover with the cream cheese mixture. Drizzle the cup of chocolate batter all over the top. Take a skewer and swirl top in circles and squiggles.

Bake for 35 minutes, remove pan from oven to a cooling rack. Cool a good half hour or hour, if you want it firmer. Cut into squares and serve.