Spray 8×8 baking pan with non-stick cooking spray or line it with parchment paper.
If you line with parchment paper, leave an overhang so you can easily pull them out of the pan.
Melt the chocolate chips and butter in a small sauce pan, stirring constantly.
Once melted, set aside for 10 minutes to let it cool.
Combine the flour, cocoa, and salt in a small bowl and set aside.
Pour in sugar to melted chocolate.
Mix in 1 egg at a time and whisk.
Pour in vanilla and stir with a whisk.
Add the dry ingredients to the chocolate mixture and combine.
Pour into baking pan.
Layer 16 Oreos on top of brownie layer.
Prepare the cheesecake layer by whisking the cream cheese, sugar, vanilla, and chocolate chips in a medium sized bowl. Spoon the mixture onto the Oreo layer.
Leave a little bit of the edges without cheesecake so it doesn’t seep out and burn as it bakes.
Add chopped Oreos, white chocolate chips to the top and bake for 40-45 minutes.
After baking, place the pan on a wire rack for 1 – ½ hours to allow it to cool.
Then place in the refrigerator for 3 – 4 hours so it can finish setting up.
Serve cold and keep refrigerated! Enjoy!
The brownie layer is very fudgy, so refrigerating is a must so it sits up properly.
You can add some aluminum foil to the top the last 15 minutes if it seems to be baking too fast.
You can add Reese’s peanut butter cups in place of the Oreos if you want.
These are SUPER rich, so you can omit the extra chocolate chips in the cheesecake layer or the top if you want.
I cut them into 9 brownies, but you can cut them smaller to make more servings if you want.