This is adapted from a recipe from Cooking Light.
You'll need 3 mixing bowls, 2 medium and 1 small.
1 (8oz) block 1/3 less fat cream cheese (softened)
1/3 C. sugar
1/4 tsp. vanilla
1 egg white
1 Tbsp. flour
1 C. flour
1/2 C. DARK cocoa (Hershey's is what I use)
1/2 tsp. salt
1 C. packed brown sugar
1/4 C. canola oil
1/4 C. buttermilk
2 tsp. vanilla
2 large eggs
Preheat oven to 350.
To make cheesecake batter: In a medium bowl, beat cream cheese with mixer or by hand until smooth. Add sugar and vanilla, beat. Add egg and egg white, beat. Add flour, blend. Set aside.
To make brownie batter: In a small bowl, combine 1 C. flour, cocoa, and salt, whisk together. In a medium bowl, mix brown sugar, oil, buttermilk, vanilla and eggs, beat really well. Add the flour mixture to the brown sugar mixture and stir until combined. Take 1/2 Cup of brownie batter out and set aside.
Pour the big bunch of brownie batter into a butterd (or oiled) 9x9 pan, spread. Carefully pour cheesecake batter over the top of the brownie batter, spreading to edges. Dot the cheesecake batter with the 1/2 C. reserved brownie batter...swirl with knife tip.
Bake at 350 for 26-30 minutes or until top is set. Cool completely on wire rack (oh sure, who waits for it to be cool???).