Cookie layer:
1 cup unbleached all-purpose flour (5 ounces)
1/4 tsp table salt
1/4 tsp baking soda
6 Tbl unsalted butter, melted and cooled slightly
1/2 cup brown sugar (light or dark), (3.5 ounces)
1/4 cup granulated sugar (1.5 ounces)
1 large egg
1 tsp vanilla extract
1/2 cup chocolate chips or chunks (semi or bittersweet)
Oreo layer:
24 oreo cookies
Brownie layer:
6 tablespoons unsalted butter, melted
2 tablespoons vegetable oil
1 cup (7 ounces) sugar
2 eggs
1 tsp vanilla
1/3 cup (4 oz) chocolate chips
1/2 cup (60 grams) all-purpose flour
1/2 cup (50 grams) cocoa powder (preferably dutch processed)
3/4 teaspoon baking powder
1/4 tsp salt
Cheesecake layer:
2 (8 oz) packages cream cheese, room temperature
1/2 cup (3.5 oz) sugar
2 eggs
Pinch salt
1 tsp vanilla
Heat oven to 350. Spray a metal 9 by 13 baking dish with cooking spray, line with foil or parchement to create a sling for easy removal, and spray the foil or parchment.
Make the cookie layer:
Beat butter and sugars together on medium speed until creamy, 2 to 3 minutes. Add the eggs and vanilla and beat to fully combine. Sift over the flour, salt, and baking soda. Mix on low until fully combined. Stir in the chocolate chips. Spread in an even layer over the bottom of the prepared baking dish.
Make the oreo layer:
Shingle 24 oreos evenly over the cookie dough
Make the brownie layer:
In a large bowl, whisk butter, oil, sugar, eggs, and vanilla together extremely vigorously for 1 to 2 minutes. Melt the 1/3 cup of chocolate chips on high 1 to 2 minutes, stirring at 30 second intervals until melted. Whisk the chocolate into the sugar mixture until smooth. Fold in flour, cocoa powder, baking powder and salt. Spread evenly over the oreo layer.
Make the cheesecake layer:
Beat the cream cheese and sugar together on medium high until completely smooth. Scrape the bowl down several times to ensure there are no lumps at all. Beat in the eggs and vanilla just until combined and completely smooth. Carefully dollop the cheesecake batter evenly over the brownie batter and gently spread with an offset spatula so the 2 batters stay separate and don't mix.
Bake at 350 for 45 minutes, then cool completely, about an hour, then cover and refrigerate at least an hour.
Run a thin knife or spatula all around the edges to loosen everything, then use the foil or parchment to lift the bars out. Cut into 24 squares and serve. Cover and refrigerate leftovers.
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