• Preheat oven to 350 °F (175 C)
• Line an 8 inch by 8 inch baking dish with parchment paper.
• Coat the parchment paper with cooking spray.

Brownie batter

• Sift the flour, cocoa powder and baking powder over a mixing bowl and set aside.
• In a mixing bowl, cream the butter, using an electric mixer.
• Add eggs one at a time, followed by the egg whites and continue mixing.
• Add vanilla extract and salt and mix.
• Slowly add the dry ingredients, a scoop at a time, mixing in between additions.
• Mix until you have a smooth batter. (if the batter seems dry, add up to 2 tablespoons of water)
• Spread the batter into the parchment lined baking pan.

Cheesecake Layer

• In a mixing bowl, cream the cream cheese until smooth.
• Add the egg and continue to mix.
• Add the remaining ingredients and mix until smooth.
• Scoop small dollops of the cream cheese mixture, onto the brownie mixture and spread it evenly over the brownie layer
• Using a wooden skewer or knife, swirls the cheesecake layer, partially into the brownie. Be careful not to over mix.
• Bake in oven for 30-35 minutes or until a toothpick comes out clean when inserted into the brownies.
• Remove from the oven and let cool for a few minutes, to allow the brownies to firm up.
• Using the parchment as handles, lift the brownies from the baking dish.
• Cut brownies into 16 equal portions.
• Serve and enjoy.