Black and White Cheesecake Bars

Last week was my birthday week so I decided to make something special. Let me just warn you in advance that these are a tad bit messy to make so grab some latex gloves at the store or just wash your hands a lot!


This is mostly Martha!

What you will need:
Vegetable oil cooking spray
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened Dutch-process 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
21/2 teaspoons pure vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners' sugar


Directions:
1. Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.

3. Sift flour, cocoa powder, baking soda, and salt into a 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. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.



4. Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish (this is where you need to use your hands). Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.

5. Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; pipe reserved dough in a lattice design using a medium round tip. You may need to let the reserved dough warm to room temperature first so it is easier to pipe. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut off the edges and cut into squares or bars.