Brownie Cheesecake Bars

Cheesecake is always cooling. And creamy. And decadent. And honestly, I love anything that starts with cream cheese. Stacked on top of a rich fudgy brownie and you have a match made in heaven. You could take these bars to the next level by adding chocolate chips into the brownie, or the cheesecake or both. You could cover them in a chocolate ganache drizzle. But they don't need it.

Brownie Layer:
4 large eggs
2 cups sugar
¾ cup butter, melted
2 tsp. pure vanilla extract
1½ cups all-purpose flour, unbleached
½ tsp. baking powder
¼ tsp. sea salt
⅓ cup cocoa

Cheesecake Layer:
2 large (16 oz) bars cream cheese, softened
½ cup sugar
2 eggs
¼ cup sour cream
1 tsp. pure vanilla extract

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour a 9x13" pan.

Make the Brownie Layer:
Lightly beat eggs then add sugar, butter and vanilla. Stir well till all combined and butter does not separate from mixture.

Sift together flour, cocoa, baking powder and salt. Add flour mixture to egg mixture in thirds and mix just until all blended.

Spoon into a prepared pan. (I line my pan with parchment paper.) Spread to edges.

Bake for 15-20 minutes, just until crust starts to form on top.

While brownies are baking prepare cheesecake layer:
In a mixing bowl, beat cream cheese until smooth. Add in sour cream and sugar and beat again.

Add eggs, one at a time, to cream cheese mixture, beating well after each addition. Add vanilla extract and beat one more time.

Spoon mixture on top of pre baked brownie bottom, smoothing to completely brownie layer. Return to oven and bake for 30-35 minutes, until center no longer wobbles and edges are just starting to turn golden.

Remove from oven and let cool completely before refrigerating. Chill for at least 2 hours before serving.