New Recipe - Cheesecake Brownies

From the Joy of Cooking

Preheat the oven to 350 F.  Grease an 8-inch square baking pan lined with foil.

Whisk together:

1 cup all purpose flour

1/4 tsp baking soda

1/4 tsp salt

Melt in a large heavy saucepan over very low heat (or use the microwave), stirring until smooth:

6 ounces bittersweet or semisweet chocolate (I'm cheap and use chocolate chips.  3 ounces cooking chocolate is 1/2 cup chocolate chips.  So, use 1 cup chocolate chips for this recipe.)
1/4 butter
Remove from the heat and let cool until barely warm, then stir in until well blended:
2/3 cup sugar
2 1/4 tsp vanilla
Beat in one at a time until well combined:
2 large eggs
Stir in:
2 tbsp light corn syrup
Stir in the flour mixture until well blended.
Spread the batter evenly into the baking pan.  Bake for 12 minutes.  Meanwhile, beat in a large bowl until well blended and smooth:
12 ounces cream cheese, softened (one brick of cream cheese is actually 8 ounces.  So for this recipe you should use 1.5 blocks of cream cheese.  I only used one block of cream cheese, and it still worked fine)
1/2 cup sugar
2 tbsp melted butter
1 large egg
1 tsp vanilla
1/2 chocolate chips (this isn't actually in the original recipe, but I figured that extra chocolate couldn't hurt)

Spread the cream cheese topping evenly over the chocolate layer.  Reduce the oven temperature to 325 F and bake until the cheesecake layer is just tinged with brown and beginning to crack on top and a toothpick inserted in the center comes out clean but still moist and fudgy at the bottom, about 36 minutes.  Cool completely in the pan on a rack.  Refrigerate until well chilled before cutting into squares.  Serve at room temperature.