---------- Recipe via Meal-Master (tm) v8.05
       Title: Raspberry Cheesecake Brownies
  Categories: Desserts, Chocolate
       Yield: 24 servings
            For brownie batter:
       4 oz Fine-quality bittersweet
            =chocolate chopped
       2 oz Unsweetened chocolate;
     1/2 c  Unsalted butter
   1 1/4 c  Sugar
       3 lg Eggs
   1 1/2 ts Vanilla
     3/4 ts Salt
     3/4 c  All-purpose flour
            For cheesecake topping:
       8 oz Cream cheese; softened
     2/3 c  Sugar
       2 ts Fresh lemon juice
       1 lg Egg
     1/2 ts Vanilla
     1/4 ts Salt
       2 tb All-purpose flour
   1 1/2 c  Raspberries
       1 tb Sugar
            Confectioners' sugar
            = for sprinkling
            = brownies (if desired)
        Preheat oven to 350 degrees, and butter and flour a 13
   by 9-inch baking pan.
        Make brownie batter: In a metal bowl set over a pan of
   barely simmering water melt chocolate with butter stirring,
   and cool. Whisk in sugar and eggs, 1 at a time, and whisk
   in vanilla and salt. Whisk in flour until just combined and
   spread batter evenly in prepared pan.
        Make cheesecake topping: In a bowl with an electric
   mixer cream together cream cheese and sugar until light and
   fluffy and beat in lemon juice, egg, vanilla, and salt.
   Beat in flour and spread mixture in an even layer over
   batter.   Scatter raspberries over topping and sprinkle
   with sugar.
        Bake brownies in middle of oven for 35 to 40 minutes,
   or until top is puffed and pale golden and a tester comes
   out with crumbs adhering to it. Cool brownies completely in
   pan on a rack and chill, covered, at least 6 hours or
   overnight.  Cut brownies into bars and sprinkle with
   confectioners' sugar.  Serve brownies cold or at room
   temperature.  24 brownies    COOKING LIVE SHOW #CLE086