Brownies:

1 package brownie mix for 9” x 13” pan,
oil and eggs

Cheesecake:

15 oz. container Sorrento® Whole Milk
or Part Skim Ricotta Cheese
8 oz. package cream cheese
1/4 cup sugar
1 egg
1 tsp. pure vanilla extract

Directions:

Preheat oven to 350° degrees F. Grease bottom of a 13” x 9” pan. Mix brownie batter according to directions on box.

Cheesecake filling: Mix cream cheese and sugar at medium speed for 2 minutes until smooth. Add ricotta, egg and vanilla. Mix for 2 minutes; set aside. Spread brownie batter into prepared pan. Top with cheesecake batter and make swirls with rubber spatula. Bake for 28-32 minutes.

Brownies will be fudgy. Remove from oven and cool completely. Refrigerate for several hours before serving. Makes 16 brownies.