Raspberry Cheesecake Brownies

• FOR THE BROWNIE LAYER:
• 1/2 cups Unsalted Butter, Softened
• 1/2 cups Granulated Sugar
• 1/2 cups Brown Sugar (lightly Packed)
• 2 whole Large Eggs
• 1 teaspoon Vanilla
• 1 cup All-purpose Flour
• 1/4 cups Unsweetened Cocoa Powder
• 1/4 teaspoons Salt
• FOR THE RASPBERRY CHEESECAKE LAYER:
• 8 ounces, weight Cream Cheese, Softened
• 3/4 cups Plain Greek Yogurt
• 2 whole Large Eggs
• 1/4 cups Granulated Sugar
• 2 Tablespoons All-purpose Flour
• 2 teaspoons Vanilla
• 1 cup Raspberries, Lightly Mashed (I Used Thawed, Frozen Berries)

1. Preheat oven to 350u0b0F. Line an 8x8 inch baking pan (I use glass) with parchment paper and set aside.
2. In the bowl of a stand mixer, or with an electric mixer, cream together butter, sugar and brown sugar until light and fluffy. Add eggs and vanilla and whip again until well combined. Add flour, cocoa powder and salt and mix until well combined. Spread the brownie batter in the prepared pan, smoothing it out into an even layer.
3. Make the cheesecake layer. With an electric mixer, whip cream cheese, Greek yogurt and eggs until smooth. Add sugar, flour and vanilla and mix again until smooth and well combined. Fold in the crushed raspberries. Spread the cheesecake mixture on top of the brownie batter.
4. Bake for 45-50 minutes until just set and edges are starting to brown. Place pan on a wire rack to cool for about 1 hour and then chill for 2-3 hours before lifting the bars out and slicing into squares.

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