GETTING READY:

1. Preheat oven to 350 degrees.

MAKING:

2. Using a hand mixer and a large bowl or a stand mixer, combine and mix the eggs, sugar, brown sugar, melted butter, cream cheese, and vanilla extract. Blend well.

3. Sift the espresso powder, flour, cocoa powder, baking powder and salt. Blend the dry ingredients with the wet ingredients just until the batter comes together, do not over mix.

4. Lightly spray an 8 x 8 baking dish. Place 2 pieces of parchment paper about 8 inches wide in the bottom of the dish, one going top to bottom and the other going left to right. Lightly spray the parchment paper.

3. Bake at 350 degrees for 15 minutes.

4. Meanwhile, combine and mix the cream cheese, sugar, vanilla extract and salt. Blend until smooth. Add each egg one at a time until well blended. Using a spatula, scrape the bottom and the sides of the bowl to ensure the batter is mixed well.

5. Once the brownie layer comes out of the oven, place the whole oreos on top. Pour the cheesecake batter over the oreos in a zig zag pattern. (Note: Do not dump the cheesecake batter in the center as it can move the brownie layer around underneath.) Spread out evenly.

6. Sprinkle the chopped oreos over the cheesecake batter.

7. Continue to bake at 350 degrees for about 30 minutes, just until the cheesecake sets.

8. Once done, cool at room temperature for 2 to 3 hours

9. Meanwhile, make the optional Chocolate Ganache. For a Drizzle, heat up the heavy cream in the microwave for about 20 seconds and pour over the chocolate. Mix until the chocolate is melted and smooth. (Note: It may be necessary to microwave the ganache at 10 second intervals just until the chocolate completely melts.) Drizzle over the cheesecake brownies.

10. Refrigerate for 6 to 8 hours or overnight. For best results, allow the cheesecake brownies to come down to room temperature.

SERVING:

11. Lift the cheesecake brownies out of the dish by pulling the parchment paper up. Cut and serve.

FOR SLUTTY CHEESECAKE BROWNIES WITH A FULL LAYER OF CHOCOLATE GANACHE:

12. Follow steps 1 through 5

13. Continue to bake at 350 degrees for about 35-40 minutes (38 minutes worked for me), just until the cheesecake sets.

14. Once done, cool at room temperature for 2 to 3 hours. (Note: The cheesecake layer will be puffy, but will slowly deflate as it cools.)

15. Meanwhile, make the optional Full Layer Chocolate Ganache. Heat up the heavy cream in the microwave for about 20 to 25 seconds and pour over the chocolate. Mix until the chocolate is smooth. (Note: It may be necessary to microwave the ganache at 10 second intervals just until the chocolate completely melts.) A double boiler may also be used. Pour the ganache over the entire cooled cheesecake layer.

16. Sprinkle the chopped oreos on top of the chocolate ganache.

17. Refrigerate for 6 to 8 hours or overnight.

SERVING:

18. For best results, allow the cheesecake brownies to come down to room temperature. Cut and serve.