• Heat oven to 325°F. Prepare an 8 x 8” baking pan by greasing, set aside.
• In a mixing bowl prepare the brownie batter according to the “cake like” instructions.
• Coarse chop the Oreos and fold them into the batter. Pour into the prepared pan.
• In a small bowl, whisk together the cream cheese, powdered sugar, and vanilla. Drop dollops of the cream cheese mixture over the top of the brownies, and using a knife swirl the cream cheese into the brownies.
• Bake according to the instructions on the box of mix about 50 – 55 minutes.
• Cool completely before cutting.

Brownies

• Heat oven to 350°F.    Coat 9” x 13” pan with non-stick cooking spray.
• Prepare brownie mix according to the package directions using the oil, water, and 2 eggs.  Spread brownie batter evenly into prepared pan.

Cheesecake layer

• Beat cream cheese, butter, cornstarch, and ¼ teaspoon cinnamon in a medium bowl mix mixer on medium speed until fluffy.
• Add sweetened condensed milk, 1 egg, and vanilla.  Beat until smooth.
• Pour evenly over the brownie batter.
• Sprinkle with remaining ½ teaspoon cinnamon.
• Bake
• 45 – 55 minutes or until top is lightly browned and filling is set in the center. Cool completely in pan on a wire rack.
• Place 2 – 3 tablespoon of chocolate chips or frosting in a resealable plastic bag. Microwave on high for 10 seconds at a time until chocolate is melted.
• Cut corner off bag and drizzle chocolate over brownies.

• Heat oven to 350° F. Prepare an 8" x 8" baking pan or an 8" round cake pan by spraying with non-stick spray, and lining the bottom with parchment paper.
• Mix flour, baking powder, and salt and set aside. In another bowl, cream together the butter and brown sugar. Slightly beat the eggs in a small bowl and add to the sugar mixture. Add vanilla and stir just enough to combine.
• Blend in the flour a mixture, then add the coconut, nuts, pineapple, butterscotch and white chocolate. Do not over mix (overworking the batter will make the bars tough). Spread evenly into the pan (batter will be thick).
• Bake for 35 - 45 minutes or until lightly golden (baking times will vary based you your oven and choice of pan). Do not over bake. Cool for thirty minutes before turning out on a wire rack to complete cool.
• When the blondie's are completely cool, cut into 1½" squares (remember they are rich).

• Heat oven to 350° F and line a 13″ x 9″ pan with parchment paper.
• Cream the butter and sugar until light and fluffy. Add eggs followed by vanilla and mix well. Add the flour, baking soda and salt and continue to beat until well combined. Fold in the chocolate chips.
• Press the cookie dough evenly into the pan.
• Arrange the Oreos evenly on top of the cookie dough (One package is just enough to cover the whole thing).
• Prepare the brownie mix as directed on the package and pour batter over the top of the Oreos. (Use a spatula to spread it evenly).
• Bake for 40-50 minutes on the center rack of your oven or until a nice crust has formed. The center of the brownies will look slightly under baked but will set up as they cool.

• Heat oven to 350°F. Spray a 13×9-inch baking pan with no-stick cooking spray.
• Combine brownie mix, oil, water and 2 eggs in large bowl; stir 50 strokes with spoon. Stir in nuts, if desired. Spread into prepared pan. Bake 20 minutes.
• Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Mix in remaining 2 eggs, lemon juice and vanilla until smooth. Pour evenly over warm brownie.
• Stir jam until smooth. Drop by teaspoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect. Bake additional 35 to 40 minutes or until top is lightly browned.
• Place pan on wire rack and cool 1 hour.
• Loosely cover and chill in refrigerator for 2 hours or more before cutting into bars.