cheesecake-chocolate brownies

oven: 325 degrees
makes 24 squares

ingredients
vegetable oil cooking spray
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
10 ounces (2 1/2 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
8 ounces cream cheese, softened
1/2 cup powdered sugar

directions
1. Preheat oven to 325 degrees. Coat a 9-by-13 inch baking dish with cooking spray. Line dish with parchment (I've found this to be not completely necessary for this recipe). But if you do, leave a 2-inch overhang on both long sides, then spray parchment.
2. Sift flour, cocoa powder, baking soda, and salt into large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl as necessary. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
3. Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
4. Mix cream cheese, powdered sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25-30 minutes. Let cool in dish on wire rack. Cut into 24 squares.