• Preheat oven to 350 degrees Fahrenheit

For Brownie Layer

• Line an 8x8" square pan with aluminum foil
• Spray nonstick spray on the bottom and at the sides of the pan
• In a saucepan over medium - low heat, add the butter and chocolate chips. Stir gently until the mixture melts completely. Be careful not to burn the chocolate
• Remove chocolate from pan and pour it in a bowl to cool for 5 minutes. Add the sugar and whisk
• Add the eggs one by one and whisk vigorously
• Add the vanilla, pinch of salt and baking powder. Whisk
• Slowly add the flour and mix until completely combined. Do not Overmix
• Pour the batter onto the 8x8" pan
• Bake for 12-15 minutes or until the top begins to set
• Remove from oven and place 1/2 cup of whole mini oreos (about 12) in rows and columns on top of the brownie layer

For Cheesecake Layer

• In a mixer, add the sugar and cream cheese. Beat on high heat for 2-3 minutes or until creamy
• Using a spatula, clean the sides and bottom of the bowl
• Add the egg and continue mixing
• Add the vanilla and sour cream. Mix until combined
• Place remaining Oreos in a bag. Use a rolling pin, a mallet or a potato masher to break them into smaller chunks
• Add the chopped Oreos into the cheesecake batter
• Pour the cheesecake batter over the brownie layer
• Bake for 16-20 minutes or until center jiggles just a little bit
• Remove from oven and cool completely
• Refrigerate for a minimum of 2 hours
• Cut into squares
• Enjoy!