When you can’t decide what type of dessert you want. It’s cheesecake and a brownie.

Preheat your oven to 350 degrees Fahrenheit.
Lightly grease a 9″x13″ baking pan.

Cream cheese swirl-

16 oz. cream cheese, softened at room temperature
3/4 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract- optional
1/4 cup sour cream
2 eggs

Brownie batter-

1 cup(2 sticks) butter
2-1/4 cups sugar
1-1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking
1 Tablespoon vanilla extract
4 eggs
1-1/2 cups flour

Make the cream cheese swirl first.
In a bowl, beat the cream cheese until smooth.
Add the sugar, vanilla extract, and almond extract and blend until smooth.
Stir in the sour cream and the eggs, mixing until everything is combined.
Set to the side while you make the brownie batter.
Put the butter in a microwave safe bowl. Melt the butter in the microwave.
Add the sugar to the butter and stir.
Reheat slightly in the microwave to dissolve more of the sugar. Not long enough to let the mixture bubble though.
Stir in the cocoa powder, salt, baking powder, and vanilla extract.
Whisk in the eggs until smooth.
Add the flour and stir until smooth.
Spread 3/4 of the brownie batter in the greased pan.
Spread the cream cheese swirl over the brownie batter in the pan.
With a spoon, drop the remaining brownie batter over the cream cheese swirl.
With a knife, make swirls through the top layer of brownie batter and the cream cheese swirl.

Bake for 35-40 minutes until the top is set and puffy. Check a few minutes before the first time given to see if it is done.

Let cool on a wire rack.
Cover and refrigerate til serving.
Refrigerate for storage.