Choc Brownie Cheesecake

Oh my lordy, how good were these? No-one has ever complained about this little slice...

125g butter
150g 85% Lindt chocolate
1 egg
2/3 cup sugar
¾ cups Plain flour
¼ cups Self-Raising flour

250g cream cheese
1/3 cup sugar
1 tsp vanilla extract
1 egg
½ cup cream

Pre-heat oven to moderately slow (160º).
Place baking paper in 19cm square cake tin on base and sides.
Melt chocolate and butter together in microwave on medium heat.
Beat egg and sugar in mixer till thick and light.
Mix in chocolate mixture and flours.
Pour into tin, bake for ten minutes.
Beat cream cheese, sugar and extract till well combined.
Add egg.
Stir in cream.
Pour cream cheese mixture over brownie and bake for a further twenty minutes (at least – bake till top is set, but not cracked. Don’t test with a skewer because it will come out wet).
Leave to cool in oven for up to three hours.
Refrigerate overnight.

Tip: Before baking second instalment, place one fresh or frozen raspberry on top of brownie in each sixteenth of tin. Pour cheesecake mixture carefully over. Cut carefully and your guests will enjoy a little surprise!

Source: Jules, Australian Women's Weekly (?)