Preheat oven to 325

Line a 9×13 metal baking pan with parchment

For the Brownies:  In a medium/large bowl with a hand mixer, or using a wooden spoon, mix sugar, flour, cocoa powder, and salt to combine.  Stir in eggs and melted butter and mix until incorporated.

Reserve 3/4 cup of brownie batter and set aside.

Spread remaining brownie batter into prepared pan and bake for 15 minutes until the brownie layer begins to set.  It may not be completely set in the center, but should have a slight jiggle instead of sloshing when moved.

For the Cheesecake:  While the brownie layer bakes, prepare the cheesecake batter.  Blend cream cheese, sugar, and vanilla until smooth.  Add the eggs and mix until just combined.  In a separate microwave safe bowl, heat 1/4 cup heavy cream for 30-40 seconds until hot.  Add chopped white chocolate and let sit for a minute to melt.  Stir the chocolate and cream into a smooth ganache and stir it into the cream cheese mixture.

To the reserved brownie batter, add 2 Tablespoons of heavy cream and stir to thin.

When the brownie layer has just set, remove from oven and gently pour the cheesecake batter over the top.  Drop spoonfuls of the reserved brownie batter in dollop spaced over the cheesecake.  Create a marble pattern or swirl by dragging a table knife or wooden skewer through the dollops of brownie batter.  Stay close to the surface to avoid tearing up the brownie base layer.

Return the baking pan to the oven and bake for an additional 15minutes until the cheesecake is set.  Once again, a slight jiggle is desirable, but not sloshing.

Allow the bars to cool completely before slicing.  The White Chocolate Cheesecake Brownies will keep well stored in the refrigerator for about 4 days.