Chocolate Cheesecake Brownies

For Brownie Batter:

Preheat oven to 350 degrees. Butter a 13x9 inch baking pan. Combine chocolate, butter and coffee powder in a small saucepan. Cook, stirring, over low heat until melted and smooth. Remove pan from heat and cool slightly. Beat together eggs and sugar in a large bowl until pale and fluffy. Stir in flour, cocoa, salt, vanilla, coffee liqueur and melted chocolate mixture until well blended. Set aside 1/2 cup batter. Pour remaining batter into prepared pan. Prepare cream cheese batter.

For Cream Cheese Batter:

Beat butter and cream cheese in a large bowl until smooth. Add sugar and beat until fluffy. Beat in eggs, flour and liqueur. Spoon cream cheese batter over brownie batter in pan, being careful not to mix batters. Sprinkle chocolate chips evenly over cream cheese layer. Drop teaspoons of reserved brownie batter over cream cheese layer and swirl in with the tip of a knife. Bake about 30 minutes until edges are light golden and a toothpick comes out with a few crumbs. Cool in pan on a rack. Cut into squares.