1 package (8 ounces) cream cheese, at
1/2 cup granulated sugar
2 tablespoons butter, softened
2 large eggs
2 tablespoons milk
1 tablespoon all-purpose flour
Heat oven to 350 degrees F. Line 9-inch-square pan with foil.
For brownie base: Microwave 1 1/4 cups morsels in small, uncovered, microwave-safe
bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their
original shape. If necessary, microwave at additional 10- to 15-second intervals,
stirring just until morsels are melted. Set aside.
Beat sugar and butter in large mixer bowl until creamy.
Add eggs, vanilla extract and salt; mix well.
Add melted chocolate and flour; mix well. Spread into prepared pan.
For cheesecake topping: Beat cream cheese, sugar and butter in large mixer bowl
Add eggs, milk, flour and vanilla extract; beat well.
Stir in remaining 3/4 cup morsels. Pour over brownie base.
Bake for 40 to 45 minutes or until center is set and top begins to brown lightly
near the edges.
Cool in pan on wire rack for 1 hour; refrigerate for at least 2 hours.
Lift brownie from pan with foil; remove foil. Cut into bars.