Cheesecake Swirled Brownies

John's birthday is tomorrow (HAPPY BIRTHDAY BABE!) so I wanted to bake him something while he's out tonight. His two favorite desserts in the world are brownies and cheesecake. When I saw this recipe I was drooling! Needless to say the recipe did NOT disappoint. These are rich, decadent, and amazing. Hopefully the birthday boy will love them, but I am sure he will!

Ingredients

Ghirardelli Award Winning Brownies
2 eggs
3/4 cup sugar
1 tsp pure vanilla
1/2 cup butter, melted
3/4 cup Ghirardelli Sweet Ground Chocolate and Cocoa
2/3 cup unsifted flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup walnuts (I did not use)
1 cup Chocolate Chips

Cheesecake Mixture
7 oz cream cheese, softened
1/3 cup sugar
2 TBS flour
1 tsp pure Vanilla
1 egg

Directions:
Preheat oven to 350.
Line 8×8 pan with foil and spray with PAM.
In bowl, stir together the eggs, sugar and vanilla. Add butter.
Sift Cocoa powder, flour, baking powder and salt. Stir into egg mixture.
Stir in chips (and nuts if using).
Spread 2/3 batter into pan.

In a separate bowl, beat the ingredients for the cheesecake mixture together until creamy.

Dollup cream cheese mixture over brownie batter in pan.
Dollup the remainin 1/3 brownie batter on top of cheesecake mixture.
Run a knife through the brownie and cheesecake layers to create a pattern or swirls.
Bake in preheated oven for 25 minutes or until toothpick comes out with a few crumbs when inserted. Do NOT overbake