8 ounces cream cheese, softened
3/4 cup powdered sugar
2 teaspoons vanilla
for the brownie batter:
1/2 cup butter
3/4 cup sugar
1 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 eggs
1 1/3 cup coarsely chopped chocolate sandwich cookies, divided
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Preheat the oven to 350. Prepare an 8 x 8 baking dish by lining with parchment or foil. In a medium bowl or the bowl of a stand mixer, beat together the cream cheese, powdered sugar, and vanilla, and set aside. In a medium saucepan, melt the butter and sugar. Remove from heat and stir in the flour, cocoa powder, and salt. Add the eggs one at a time and mix until blended. Fold in 1 cup of the chopped cookies. Spread half of the brownie batter in the pan. Spread the cheesecake mixture over the top of the batter. Press the remaining brownie batter into a thin layer on top of the cheesecake mixture. (I found the easiest way to do this was to press it between two layers of plastic wrap.) Bake 20-25 minutes, or until set. Let cool completely before slicing and serving.
