Black-And-White Cheesecake Squares

Makes 24

2 cups plus 2 T. all-purpose flour
3/4 c. cocoa powder
1 t. baking soda
1/2 t. salt
10 oz. (2 1/2 sticks) unsalted butter
2 c. granulated sugar
3 large eggs
2 1/2 t. vanilla extract
8 oz. cream cheese softened
1/2 c. confectioner's sugar

1. Preheat oven at 325 degrees. Coat a 9x13 baking dish with cooking spray. Line dish with parchment (I didn't do this and it didn't stick).
2. Sift flour, cocoa powder, baking soad, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping downd sidesof bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
3. Reserve 1 cup of dough; cover and refrigerate. Press remaining dough into bottom of prepared dish. Regrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish ona wire rack.
4. Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated for up to 3 days.