Rich, fudgy brownies topped with a creamy, dreamy cookies and cream cheesecake layer. It’s a chocoholic’s dream come true…
Yields: 16 brownies
For the brownies:
16 chocolate creme-filled cookies
2 oz chocolate
3/4 cup butter
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 tsp vanilla
1/4 tsp salt
3/4 cup flour
1/4 cup cocoa powder
For the cheesecake layer:
8 oz cream cheese, at room temp
1/4 cup granulated sugar
1 cup crushed chocolate creme cookies
Preheat oven to 350 degrees and line one 9x9 inch pan with aluminum foil. Place cookies flat in one single layer on the bottom of the pan. In a medium bowl, combine salt, flour, and cocoa powder. Set aside.
Make Brownie Batter: In a larger, microwave safe bowl, melt butter and chocolate in 25 second intervals until melted. Whisk smooth, then whisk in both sugars. Whisk in eggs, one at a time, followed by the vanilla. Slowly whisk in flour mixture until thick and smooth batter forms. Reserve 1/4 cup of brownie batter, then pour the rest into the prepared pan.
Make cheesecake layer: beat cream cheese and sugar until smooth and fluffy, then fold in crushed cookies. Spread evenly over brownie batter. Drop dollops of reserved brownie batter over the top of the cheesecake layer, then swirl with a knife or a toothpick.
Cover with aluminum foil, and bake for 45 minutes. Remove foil, and bake for an additional 35 minutes, or until the mixture no longer wiggles. Let cool in pan for an hour before carefully removing to cool on a wire rack and then cut into squares.