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1
Preheat oven 350u00b0, butter and flour a 10-inch square pan.
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2
Cheesecake Batter: With a blender beat the cream cheese and butter in small bowl on high for 2 minutes.
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3
Add sugar, then eggs one at a time, blending well.
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4
Blending on low speed add the flour and then the vanilla, set aside.
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5
Chocolate Cake Batter: Melt chocolate pieces and butter in pan over low heat; remove pan from heat, stir twice and set aside.
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6
Sift flour, baking powder and salt.
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7
Beat eggs with blender on medium speed for 1 minute.
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8
Add sugar and vanilla to egg mixture.
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9
Slowly blend in the chocolate butter mixture, beating on low until well mixed.
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10
Add the flour to chocolate butter mixture in two additions (mixing only till all flour is absorbed).
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11
Pour 2/3 of the chocolate batter into prepared pan.
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12
Spoon the cream cheese batter on top of the chocolate layer.
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13
Pour the remaining chocolate batter on top of the cream cheese layer.
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14
Draw a table knife through all three layers of cake in gentle swirls creating a marbleized effect.
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15
Bake in a preheated 350u00b0F oven, on the lower-third level for 40-45 minutes, or until a tooth pick inserted in the center comes out ALMOST clean (cake should be pulling away from the edges).
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16
Cool in pan on wire rack for 10 minutes, carefully remove and cool completely.
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17
Sprinkle with icing sugar if desired.
