1 c. butter
4 eggs
1/2 tsp. salt
4 sq. unsweetened chocolate
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar & 1/2 c. later
1 c. flour
2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease 13 x 9 inch baking pan. In heavy 3 quart saucepan over low heat, melt butter and chocolate. Remove sauce pan from heat. With wire whisk or spoon, beat in 2 cups sugar and 3 eggs until well blended. With wooden spoon, stir in flour and 1 teaspoon vanilla extract and nuts. If you want evenly spread batter in pan; then in small bowl, beat cream cheese, 1/2 cup sugar, 1 egg and 1 teaspoon vanilla until just mixed. Increase speed to medium and beat 2 minutes with lard spoon.

Drop mixture in dollops on top of batter. Using tip of knife lightly score top surface in criss-cross pattern. Bake 40-45 minutes. Cool in pan on wire rack. Cut into bars, refrigerate. Leftovers freeze well.