Oreo Cheesecake Brownies

• FOR THE BROWNIES:
• 6 Tablespoons Unsalted Butter
• 4 ounces, weight Semi-sweet Chocolate
• 2/3 cups Granulated Sugar
• 2 whole Eggs
• 1/2 cups All-purpose Flour
• 1 Tablespoon Unsweetened Cocoa Powder
• 1 teaspoon Vanilla Extract
• 1 pinch Salt
• 12 whole Oreo Cookies, Crushed
• FOR THE CHEESECAKE FILLING:
• 8 ounces, weight Cream Cheese (I Used 1/3 Less Fat)
• 1 whole Egg Yolk
• 6 Tablespoons Granulated Sugar
• 1/2 teaspoons Vanilla Extract

1. Preheat oven to 350u0b0F and line an 8-inch square baking dish with foil, allowing the foil to go up the sides of the baking dish. Spray with nonstick cooking spray.
2. For the brownies, add the butter and semisweet chocolate to a medium saucepan. Melt over low heat and stir until a smooth mixture forms. Remove from the heat and add in the granulated sugar, then the eggs, fully incorporating. Add the flour, cocoa powder, vanilla and salt and mix well.
3. Gently stir in the crushed Oreo cookies and gently spread into the prepared baking pan.
4. For the cheesecake filing, in a separate bowl, beat the cream cheese, egg yolk, granulated sugar and vanilla until smooth. The texture will resemble that of cheesecake batter. Dollop the cream cheese mixture on top of the brownie batter and gently swirl the mixture with a knife to incorporate.
5. Bake for 35-38 minutes or until a toothpick inserted in the center comes out clean. Let the brownies cool, then remove from the pan, peel away the foil and cut into even squares.
6. (Recipe adapted from David Lebovitz.)

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Taken from tastykitchen.com/recipes/desserts/oreo-cheesecake-brownies/ (may not work)