Ingredients:

  • 3/4 cup unsalted butter, melted and slightly cooled
  • 1 1/2 cups granulated white sugar
  • 3 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 3/4 cup unsweetened Dutch-process cocoa
  • 3/4 cup all-purpose flour
  • 1/2 tsp fine sea salt
  • 10 Oreo cookies, roughly chopped
  • 8 oz full-fat cream cheese, softened
  • 1/4 cup granulated white sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 6 Oreo cookies, crushed

Instructions:

  1. Preheat your oven to 175°C and line your pan with parchment paper. Note: Lightly greasing the pan before laying the paper helps it stick to the corners.
  2. Combine the 3/4 cup melted butter and 1 1/2 cups granulated sugar in a large bowl, whisking until the mixture looks grainy and shiny.
  3. Add the 3 large eggs and 1 tbsp vanilla, whisking vigorously for 2 full minutes until the batter lightens in color and looks smooth.
  4. Sift in 3/4 cup Dutch process cocoa, 3/4 cup all purpose flour, and 1/2 tsp sea salt. Note: Stop mixing the second the last white streak of flour disappears to keep them fudgy.
  5. Gently fold in the 10 roughly chopped Oreo cookies.
  6. In a separate bowl, beat 8 oz softened cream cheese with 1/4 cup sugar, 1 egg yolk, and 1/2 tsp vanilla until completely lump free and velvety.
  7. Pour most of the brownie batter into the pan, then dollop the cheesecake mixture on top. Spread the remaining brownie batter in small spots over the cheese.
  8. Use a butter knife to swirl the two together in a figure eight motion. Stop before the colors blend into a solid gray.
  9. Sprinkle the remaining 6 crushed Oreo cookies over the top.
  10. Slide into the oven for 40 minutes until the edges are set and the center barely wobbles when shaken.