Cup of Yum
1. Preheat oven to 350 degrees Fahrenheit

For Brownie Layer

1. Line an 8x8" square pan with aluminum foil
2. Spray nonstick spray on the bottom and at the sides of the pan
3. In a saucepan over medium - low heat, add the butter and chocolate chips. Stir gently until the mixture melts completely. Be careful not to burn the chocolate
4. Remove chocolate from pan and pour it in a bowl to cool for 5 minutes. Add the sugar and whisk
5. Add the eggs one by one and whisk vigorously
6. Add the vanilla, pinch of salt and baking powder. Whisk
7. Slowly add the flour and mix until completely combined. Do not Overmix
8. Pour the batter onto the 8x8" pan
9. Bake for 12-15 minutes or until the top begins to set
10. Remove from oven and place 1/2 cup of whole mini oreos (about 12) in rows and columns on top of the brownie layer

For Cheesecake Layer

1. In a mixer, add the sugar and cream cheese. Beat on high heat for 2-3 minutes or until creamy
2. Using a spatula, clean the sides and bottom of the bowl
3. Add the egg and continue mixing
4. Add the vanilla and sour cream. Mix until combined
5. Place remaining Oreos in a bag. Use a rolling pin, a mallet or a potato masher to break them into smaller chunks
6. Add the chopped Oreos into the cheesecake batter
7. Pour the cheesecake batter over the brownie layer
8. Bake for 16-20 minutes or until center jiggles just a little bit
9. Remove from oven and cool completely
10. Refrigerate for a minimum of 2 hours
11. Cut into squares
12. Enjoy!