The good recipe is at the beginning of this video and I also show you a failed attempt when I followed the recipe in the cookbook.
Found this one in a Betty Crocker publication that was currently on shelves near the cash register of my grocery store. It is called “cake pops, brownies and more”.
Line a 9×13″ pan with foil, letting the foil overhang the pan slightly (to be able to lift the cheesecake out afterwards) Grease the foil well.
Pour the brownie batter into the bottom of the pan, spread evenly and bake at 350F until brownies are done. Let cool about 15 minutes.
Blend cream cheese with sugar and vanilla until light and fluffy. Blend in eggs one at a time and then blend in flour.
Remove 1/4 to 1/2 cup of batter for each colour you want to make.
Tint the portion of batter with food colour, for brown you can add melted chocolate. I used 1 oz of melted semi sweet chocolate chips for 1/2 cup batter.
Pour white cream cheese batter over the brownie layer and spread out evenly. Place coloured cream cheese batter in piping or zip lock bags and pipe on dots on the surface of the white batter.
Bake at 325 F for 30-40 minutes until cheesecake is set. Do not bake until brown, just until when you touch the center is isn’t liquid or jiggly any more.
Let cool 1 hour at room temperature and then at least 2 hours in the fridge until completely chilled. Remove from pan and cut into squares. Keep refrigerated. This may be frozen.
Someone tried these in a blog! Go check her out!