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BLACK AND WHITE CHEESECAKE BROWNIES 
1 (12 oz.) pkg. (2 c.) Nestle Toll House Little Bits semi-sweet chocolate, divided
1/2 c. sugar
1/4 c. butter, softened
2 eggs
1 tsp. vanilla extract
1/2 tsp. salt
2/3 c. all-purpose flour

CHEESECAKE TOPPING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
2 tbsp. butter, softened
2 eggs
2 tbsp. milk
1 tbsp. all-purpose flour
1/2 tsp. almond extract
3/4 c. Nestle Toll House Little Bits semi-sweet chocolate, reserved from 12 oz. pkg.

BROWNIE BASE: Preheat oven to 350 degrees. Melt over hot (not boiling) water, 1 1/4 cups Nestle Toll House Little Bits semi-sweet chocolate, stir until smooth. Set aside.

In large bowl, combine sugar and butter; beat until creamy. Add eggs, vanilla extract and salt; mix well. Add melted morsels and flour; mix well. Spread into foil-lined 9-inch square baking pan.

CHEESECAKE TOPPING: In large bowl, combine cream cheese, sugar and butter; beat until creamy. Add eggs, milk, flour and almond extract; beat well. Stir in remaining 3/4 cup Nestle Toll House Little Bits semi-sweet chocolate. Pour over Brownie Base. Bake at 350 degrees for 40-45 minutes. Cool completely; cut into 2 1/4 inch squares. Makes 16 (2 1/4 inch) brownies.

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