1/4 cup butter
1 cup milk chocolate chips
1/2 cup sugar
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounce cream cheese (room temperature)
1/4 cup sugar
1 cup white chocolate chips
1/2 teaspoon vanilla extract
Preheat your oven to 350° and line a 9"x 9" baking pan with parchment. Make sure the parchment is cut long enough to have tabs that you can use has "handles" to lift the chilled cheesecake out of the pan.
Make the cheesecake batter first:
Beat the room temperature cream cheese until fluffy. Add 1/4 cup of sugar, 1/2 teaspoon vanilla extract and 1 egg. Mix well then stir in the white chocolate chips. Set aside.
For the Brownie layer:
Melt 1/4 cup butter in the microwave. Add milk chocolate chips and let them sit for a few minutes to melt in the hot butter. If they don't melt completely, microwave them for about 10 seconds, then stir until melted and smooth. The chocolate chips just need to be barely melted, so don't over microwave them.
Add 1/2 cup sugar to the melted chocolate. This should cool the mixture down just a little then add 2 eggs. Mix well.
Add the flour and baking powder and mix until smooth. Pour half of the brownie layer into the prepared 9" x 9" baking pan. Smooth out to the edges.
Put all of the cheesecake layer on top of the brownie layer and smooth out.
Top with the rest of the brownie layer and spread out evenly. Use the handle of a spoon (or your finger), to swirl the top brownie layer down into the cheese cake layer just a little.
Bake at 350° for 30 minutes or until the top of the cheesecake is a little crinkled and the center is cooked. Cool to room temperature, then chill for at least a couple hours.
Lift Brownie Cheesecake out of the pan by grabbing the edges of the parchment paper. Make sure the cheese cake is very cold before cutting.
Store covered in the refrigerator