Cheesecake Brownies

'Adapted from a wonderful recipe by Chef in training'

Ingredients:

Brownies

1 cup quality sunflower margerine; softened

1/2 cup honey

4 eggs

1½ teaspoons vanilla

½ cup cocoa

1½ cups; flour

¼ teaspoon salt

Cheesecake:

225g (8ozs) low fat cream cheese, softened

1¼ cups sugar

1 egg

1 Teaspoon vanilla

1 cup cranberries, finely chopped in a food processor

Chocolate drizzles:

¾ cup chocolate chips, melted

¾ cup white chocolate chip, melted

Instructions:

Cream the butter and sugar together. Add eggs and vanilla and blend well

Add the salt, cocoa and flour and stir to combine

In a medium bowl mix the cream cheese, and sugar and beat until smooth, then add the egg, beating until smooth and creamy

Add vanilla and cranberries. Mix well

Pour half the brownie batter in the greased pan

Add all of the cream cheese mixture over the brownie batter

Add the remaining brownie batter over cream cheese mixture and swirl with a knife

Bake at 180c (350f) for about 30 minutes

Test with a knife to see if it comes out clean

When done, remove from oven and let cool completely

Melt chocolates separately either in a microwave or over a pan of warm water until chocolate is smooth and melted

Drizzle chocolate over cooled brownies