Black-and-White Cheesecake Squares

Black-and-White Cheesecake Squares (Adapted from Martha Stewart)

For the chocolate base

2 cups plus 2 tablespoons all-purpose flour
3/4 cup Dutch-process cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
20 tablespoons (2 1/2 sticks or 1 1/4 cups) unsalted butter, softened
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla

For the cheesecake topping

8 ounces cream cheese, softened
1/2 cup confectioners' sugar
1 large egg
1/2 teaspoon vanilla

To prepare the chocolate base

In a large bowl, whisk together flour, cocoa, baking soda and salt.

In a large mixing bowl, beat together butter and sugar until smooth. Mix in eggs, one at a time, until incorporated. Mix in vanilla. Add dry ingredients and mix just until combined.

Preheat oven to 325 degrees.

Scoop out 1 cup of the dough - cover and place into the refrigerator.

Scoop remaining dough into the bottom of a 9" x 13" baking pan coated with nonstick spray and press to form an even layer. Cover pan and place into the refrigerator to chill for 30 minutes while the oven preheats.

Remove cover from the baking pan and place pan into the oven - bake until the base is set and the edges are puffed, about 25 minutes. Remove and let cool in dish on a wire rack.

In a large mixing bowl, mix together cream cheese, confectioners' sugar, egg and vanilla until smooth. Spread over the cooled base. Remove the reserved dough from the refrigerator and break into crumbles - scatter over the top of the cheesecake layer. Place pan back into the oven and bake until filling is set, about 25 to 30 minutes. Remove and let cool completely before cutting.

Makes about 24 squares.

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