Chocolate Brownie Cheesecake

Ingredients

• ¾ cup All-Purpose Flour
• ¾ cup Cocoa
• ½ tsp Salt
• ¼ tsp Baking Powder
• ¼ tsp Baking Soda
• 1¼ cup Sugar
• ¾ cup Butter, melted and cooled slightly
• 5 large Eggs
• 1 16 oz. Package Philadelphia Cream Cheese
• 1 tsp Vanilla Extract

Method

1. Preheat oven to 325F./165C. Lightly butter and flour a 9-inch spring form pan.
2. Sift together the flour, cocoa, salt, baking powder and baking soda.
3. Combine 1½ cups of the sugar and the melted butter in a bowl and mix thoroughly with a wooden spoon or whisk.
4. Beat 4 eggs together lightly. Add them to the sugar and butter and mix thoroughly.
5. Fold in the sifted dry ingredients, mixing just long enough to make a smooth batter. Do not over heat.
6. Pour all but ½ cup of the batter into the prepared pan; reserve the remainder.
7. Beat together the remaining 1/3 cup of sugar and the Philadelphia Cream Cheese by hand or with an electric mixer until very smooth and light.
8. Add the vanilla and the remaining egg to the Philadelphia Cream Cheese and mix until well combined.
9. Pour the cream cheese mixture into the center of the brownie batter, keeping it away from the sides.
10. With a teaspoon, carefully drop the reserved brownie batter around
    top of the cake. Run a table knife through the pools of brownie batter to achieve a marbled effect.
11. Bake for 40 to 50 minutes in the preheated oven. If the top browns too quickly, cover the cake loosely with foil.
12. The cake is done when the edges begin to shrink from the sides of the pan. The center should appear set, but still moist.
13. Let cool completely and Enjoy! Keep remaining cake refrigerated.

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