Directions
1. Preheat oven to 325 degrees. Coat a 9 x 13 inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.
2. Stir flour, cocoa powder, baking soda, and salt into a large bowl.
3. Mix butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
4. Set 1 cup of dough aside; cover, and refrigerate. Place remaining dough into bottom of prepared dish. Refrigerate for 30 minutes.
5. Remove from refrigerator and bake until base is set and edges are puffed, about 25 minutes. Allow brownie dough to cool.
6. Mix cream cheese, confectioners' sugar, heavy cream, 1 egg and 1/2 teaspoon vanilla in a medium bowl.
7. Pour cream cheese mixture over cooled brownie base, then crumble reserved dough on top.
8. Bake until filling is set, 25 to 30 minutes. Allow to cool before eating.
Recipe inspired by Black-and-White Cheesecake Squares at MarthaStewart.com
