Espresso Cheesecake Brownies

-CHEESECAKE BATTER-
1 1/2 ts S; instant espresso powder
1 tb On; boiling water
8 oz Cream cheese; room
-temperature
2/3 c Sugar
1/2 ts Vanilla extract
2 lg Eggs
1 tb On; flour

To prepare the brownie batter: Butter a 9-by-9-inch baking pan and set
aside. Sift together the flour, baking powder, salt and cinnamon; set
aside.

Melt the chocolate and butter together in the top of a double boiler set
over hot water. When melted, stir to blend. Whisk in the sugar; add the
vanilla and eggs, one at a time, stirring after each addition until smooth.
Blend in the flour mixture.

To prepare the cheesecake batter: Dissolve the espresso powder in the
boiling water; set aside to cool. Beat the cream cheese with an electric
mixer until creamy. Add the sugar and vanilla and beat until the sugar
dissolves, about 3 minutes. Blend in the espresso. Beat in the eggs one at
a time. Beat at medium speed for 1 minute. On low speed add the flour and
beat until blended.

Spread three-quarters of the brownie batter into the prepared pan. Pour the
cheesecake batter over the brownie layer. Scatter teaspoonfuls of the
remaining brownie batter over the cheesecake; create a swirl pattern by
running a table knife back and forth through the batters.

Bake in a 350 F oven for 35 to 40 minutes, or until the brownies test done.
Remove from the oven and cool on a rack 20 minutes. Unmold onto a cooling
rack. When the brownies are at room temperature cover and refrigerate
before cutting.

Makes 15 brownies.