Makes 16 servings

Ingredients:

Nonstick cooking spray

1 cup + 2 tablespoons unsalted butter

4 oz. unsweetened chocolate, chopped

5 tbsp. unsweetened cocoa powder

3/4 cup packed light brown sugar

2 cups granulated sugar, divided

6 large eggs, at room temp. divided

4 1/2 tsp. vanilla extract, divided

1 3/4 cup all- purpose flour

1/2 tsp. kosher salt, plus a pinch

12 oz. cream cheese, at room temp.

1/3 cup sour cream

1 tbsp. milk

INSTRUCTIONS:

Preheat the oven to 325 degrees

Grease a 9×13 inch rectangular baking pan with cooking spray. Line the pan with parchment paper, leaving 2 inches overhanging on 2 sides. Grease with cooking spray. In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until smooth. Remove the saucepan from the heat, and stir in the brown sugar and 1 1/2 cup of granulated sugar. Whisking constantly, add 5 of the eggs, one at a time, and mix until fully incorporated. Whisk in 3 teaspoons of the vanilla. Add the flour and 1/2 teaspoon of the salt, and whisk until completely smooth; the mixture will be very thick. Set aside 2/3 cup of the brownie batter in a small bowl. Spoon the remaining batter into the lined pan, using a spatula to spread it in an even layer. Freeze the pan for 10 minutes.

Beat the cream cheese, remaining 1/2 cup granulated sugar, pinch of salt, and remaining 1 1/2 teaspoon vanilla with an electric mixer at medium speed 30 secs. to 1 minute or until fully incorporated and creamy. Beat in the sour cream until well combined. Add in the remaining egg and mix until fully combined. Pour the cheesecake mixture evenly over the cold brownie layer; spread into a smooth layer. Add the milk to the reserved 2/3 cup brownie batter, stirring until well mixed. Spoon the brownie- milk mixture by teaspoonfuls randomly over the top of the cheesecake batter in the pan. Using a toothpick, skewer, or paring knife, swirl the brownie mixture into the cheesecake mixture, being careful not to press too deep and disturb the brownie layer.

Bake 50-55 minutes or until a wooden pick inserted into the center comes out clean (a few crumbs attached are OK). Cool completely on a wire rack, 3 hours. Cut into 16 bars.