Raspberry Cheesecake Brownies

• 6 oz. BAKER'S Unsweetened Chocolate
• 1-1/3 cups butter, softened, divided
• 1-3/4 cups sugar, divided
• 8 eggs, divided
• 1-1/2 tsp. vanilla, divided
• 1-1/2 cups flour
• 1 tsp. CALUMET Baking Powder
• 1 cup PLANTERS Walnuts, chopped
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3/4 cup seedless raspberry jam

1. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
2. Microwave chocolate and 1 cup butter in large microwaveable bowl on HIGH 2 to 2-1/2 min.
3. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
4. Stir 1-1/4 cups sugar into chocolate until blended.
5. Mix in 5 eggs and 1 tsp.
6. vanilla.
7. Stir in flour and baking powder until blended.
8. Add nuts.
9. Spread about 2/3 of the batter onto bottom of prepared pan.
10. Beat cream cheese, remaining butter, sugar, eggs, vanilla and jam in large bowl with mixer until blended.
11. Pour over brownie mixture; top with spoonfuls of remaining chocolate batter.
12. Swirl gently with knife.
13. Bake 1 hour 5 min.
14. to 1 hour 15 min.
15. or until toothpick inserted in center comes out with fudgy crumbs.
16. (Do not overbake.)
17. Cool in pan.
18. Refrigerate 3 hours or until chilled.
19. Use foil handles to lift dessert from pan before cutting into squares to serve.

s, butter, sugar, eggs, vanilla, flour, baking powder, walnuts, philadelphia cream cheese, seedless raspberry jam

Taken from www.kraftrecipes.com/recipes/raspberry-cheesecake-brownies-153102.aspx (may not work)