Black and White Cheesecake Squares: It's a Martha Good Thing!

Ingredients

Cookie Layer and Topping

• 2 cups flour (plus 2 T. more)
• 3/4 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups butter
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla

Cream Cheese Layer

• 1 (8 ounce) package cream cheese, softened

• 1/2 cup powdered sugar
• 1 egg
• 1/2 teaspoon vanilla

Directions

1. 1

   Spray a 13x9 pan, line with parchment paper (overhang by 2-inches & spray that part too); set aside.

2. 2

   Sift dry "cookie layer" ingredients into a large bowl.

3. 3

   Cream butter and sugar in another bowl; add eggs and vanilla; beat until smooth, scraping occasionally.

4. 4

   Reduce speed, add flour mixture; increase mixer speed to medium, beat until well-mixed.

5. 5

   Reserve 1 CUP dough (cover & chill).

6. 6

   Press remaining dough in prepapred pan; chill for 30 minutes.

7. 7

   Preheat oven, then bake cookie dough in pan; edges will puff, base is set (about 25 minutes); cool on a wire rack.

8. 8

   If the oven is off, please preheat again to 325 for the next step.

9. 9

   Mix cream cheese ingredients in a mixing bowl. Spread over cooled cookie dough; crumble reserved dough on top of cheese layer.

10. 10

    Bake until cream cheese is set (25-30 minutes).

11. 11

    Cool on wire rack; lift out using overhanging parchment paper.

12. 12

    Cut into 24 squares for nibbles of goodness OR larger for bake sale goodies.

13. 13

    Store in covered container in fridge.