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1
Heat the oven to 325 degrees F and arrange a rack in the middle.
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2
Coat a 13-by-9-inch pan with butter.
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3
Place cookie crumbs and melted butter in a medium bowl and mix until thoroughly combined.
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4
Pour the crumb mixture into the pan and, using the bottom of a cup, press evenly into the bottom and slightly up the sides.
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5
Combine chocolate and butter in a small saucepan and cook over low heat, stirring frequently, until evenly melted.
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6
Remove from heat and let cool to room temperature, about 15 minutes.
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7
Whisk together sugar and flour in a medium bowl and set aside.
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8
Place cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute.
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9
With the mixer running, pour in sugar-flour mixture and beat until incorporated.
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10
Stop the mixer to scrape down the sides of the bowl and the paddle.
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11
With the mixer on low, add vanilla and then 1 egg, allowing to incorporate completely.
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12
Stop the mixer to scrape down the sides of the bowl and the paddle.
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13
Return the mixer to low and repeat with remaining 2 eggs, allowing each to incorporate completely before adding the next.
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14
Pour 2 3/4 cups of batter from the mixer into a medium bowl and reserve.
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15
Add cooled chocolate to the remaining batter in the mixer and beat on medium speed until evenly incorporated.
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16
Randomly drop spoonfuls of chocolate batter over the prepared crust, then drop spoonfuls of reserved vanilla batter in between the chocolate.
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17
Drag a knife through the batter in a figure eight to create a marbled pattern.
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18
Bake until the outer 1 inch of batter is set and puffed but the center is slightly jiggly, about 25 to 30 minutes.
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19
Remove to a rack and let cool completely.
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20
Refrigerate until well chilled and firm, about 1 to 2 hours.
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21
Cut into squares and serve.
