Raspberry Cheesecake Brownies

Triple Layer brownies. Brownie, cheesecake and raspberry 
whipping cream. From The Hummingbird Bakery Cookbook, 
which I LOVE.       Allison Hottinger

Brownie Dough 6 1/2 oz bittersweet chocolate, roughly chopped 1 stick plus 5 Tbsp unsalted butter 2 cups confectioners sugar 3 eggs 1 scant cup flour Cheesecake 14 oz cream cheese 1 1/4 cups confectioners sugar 1/2 tsp pure vanilla extract 2 eggs Cream Topping 1 1/4 cups whipping cream 3/4 cups confectioners sugar 1 cup raspberries, plus extra to decorate Directions: Preheat oven to 325.  For the brownie dough: Melt chocolate. Mix butter and sugar  in an electric mixer until well incorporated. Add eggs one at a  time, mixing well and scraping sides of the bowl after each  addition. Gradually beat in the flour. Turn mixer to high speed  and beat until you get a smooth mixture. Slowly pour in the  melted chocolate and mix thoroughly. Pour into floured 13 x 9  pan and smooth over.  For the cheesecake: Put the cream cheese, sugar, and  vanilla in an electric mixer. Beat on low speed until smooth  and thick. Add one egg at a time. Scrape sides of bowl after  each addition. The mixture should be smooth and creamy.  Spoon on top of brownie base and smooth over.  Bake in preheated over for 30-40 minutes or until the  cheesecake is firm to the touch and light golden around the  edges. The center should still be pale. Let cool completely,  then cover and refrigerate for 2 hours or overnight if possible.  For the cream topping: Put the cream, sugar and raspberries  until firm, but not stiff.  Turn the brownies out onto a board and turn right side up.  Spread the topping evenly over the brownies and decorate  with more raspberries. Number Of Servings:12-15