1 (12 oz.) pkg. miniature semi-sweet chocolate chips, divided
1/2 c. sugar
1/4 c. butter, softened
2 eggs
1 tsp. vanilla
1/2 tsp. salt
2/3 c. all-purpose flour

Preheat oven to 350 degrees. Melt over hot (not boiling) water, 1 1/4 cups semi-sweet chocolate bits, stirring until smooth. Set aside. In large bowl, combine butter and sugar, beat until creamy. Add eggs, vanilla and salt; mix well. Add chocolate and flour; mix well. Spread into a foil lined 9 inch square pa.

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
2/3 c. miniature semi-sweet chocolate chips

In small 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 of chocolate bits. Pour over brownie base. Bake at 350 degrees for 40 to 45 minutes. Cool completely; cut into squares.