Chocolate Cheesecake Brownies

Cut from the back of the C&H Cane Sugar bag, this recipe was held on the side of my refrigerator by a magnet for a whole year before I finally tried it - melt in your mouth, these are excellent and classy looking as well. Chocolate Layer 1/2 cup butter 3 ounces unsweetened chocolate 2 eggs 1/4 teaspoon salt 1 cup granulated sugar 1/2 cup all-purpose flour
Cheesecake Layer 8 ounces low-fat cream cheese (Neufchatel), softened 1/2 cup granulated sugar 2 eggs 1/4 cup all-purpose flour 1/4 cup water 1 teaspoon vanilla
Chocolate Layer: Heat oven to 325慚. Grease an 8-inch square baking pan. Melt butter in small saucepan; remove from heat and add chocolate. Let stand, stirring several times until chocolate is melted. With electric mixer, beat eggs and salt until frothy. Gradually add sugar, beating about two minutes until pale yellow and thick. Stir in chocolate mixture, then flour, mixing to blend. Scrape batter evenly into prepared pan.
Cheesecake Layer: With electric mixer, beat softened cream cheese, sugar and eggs until smooth. Blend in flour, then water and vanilla. Pour cheesecake mixture over brownie base. Bake for 30-40 minutes, until top is set but not browned. A pick inserted in the center will come out slightly sticky. (Don't over bake, or the brownies will be dry!) remove to a rack to cool completely. Cut into 1x2-inch bars. Makes approximately 24 bars.
Frosting: Oh yes, I melt half of a dark or bittersweet chocolate bar and spread over the top of the cooled brownies for maximum taste enjoyment. Mmmm!