Rasberry Cheesecake Brownies

I had a compulsion to bake tonight, and I couldn't decide between something fruity or chocolaty...so both it was. I am updating this super quick before I head off to dance class.

Raspberry Cheesecake Brownies
from Please Pass the Pie

For the filling:
8 oz. cream cheese, softened
1/4 c. sugar
1 large egg yolk
3/4 t. vanilla extract

For the brownies:
2/3 c. flour
1/2 t. baking powder
1/2 t. salt
8 T unsalted butter, cut into pieces
4 oz. unsweetened chocolate, chopped
1/2 c. raspberry jam
1 1/4 c. sugar
3 large eggs
1 1/2 t. vanilla extract

1. Heat the oven to 350 degrees. Grease an 8-inch pan. Blend all of the filling ingredients together in a food processor.

2. For the brownies, combine the flour, baking powder and salt. Microwave the butter and chocolate together in short intervals, stirring frequently, until melted. Whisk in 1/4 c. of the jam and let cool slightly. Add the sugar, eggs and vanilla to the chocolate mixture. Whisk in the flour mixture until no white streaks are left.

3. Microwave the remaining jam until just warm; stir until smooth. Scrape half of the brownie batter into the pan. Dollop the cheese filling over the batter and spread evenly. Dollop the jam on the cheese mixture and use the tip of a knife to swirl. Spread the remainder of the brownie batter over the top.

4. Bake until a toothpick inserted in the center comes out with a few dry crumbs -- about 50 to 60 minutes. Let cool, then cut. Refrigerate.

yup.