Chocolate Orange Cheesecake Swirl Brownies

Chocolate, orange and cream cheese make a wonderful trio.  This is simple to make and delicious!  From the Milk Calendar 2014.

Cheesecake
250 g cream cheese, softened
1/2 cup granulated sugar
2 tbsp all purpose flour
1 egg
2 tbsp grated orange zest (from 2 to 3 oranges)
1/3 cup orange juice
1 tsp vanilla extract

Brownie Batter
1 cup milk
3/4 cup butter, cut into cubes
1 - 2/3 cups granulated sugar
1 cup unsweetened cocoa powder
2 eggs
1/4 cup orange juice
2 tsp vanilla extract
1 3/4 cups all purpose flour
1/2 tsp salt

• Preheat oven to 350F.  Line a 13x9 inch metal baking pan with foil, leaving 2 inches overhang at each end; lightly butter foil.
• Cheesecake:  In a large bowl, using an electric mixer, beat cram cheese and sugar until smooth.  Beat in flour until blended, then beat in egg, orange zest, orange juice and vanilla.  Set aside.
• Brownie Batter: In a large saucepan, combine milk and butter; heat over medium heat, stirring often, for about 3 min until milk is warm and butter is melted.  Alternatively, heat in a glass measuring cup in microwave on Medium power for 3 to 4 minutes.  Remove from heat.
• In a large bowl, whisk together sugar and cocoa powder; gradually whisk in warm milk mixture until blended.  Whisk in eggs, orange juice and vanilla.   Sprinkle flour and salt over top; whisk until blended.
• Spread about 2/3 of brownie batter into prepared pan; smooth top.  Pour cheesecake batter evenly over top.  Drop remaining brownie batter in dollops over top and swirl with the tip of a knife.
• Bake for about 35 min or until edges are set and a few moist crumbs cling to tester inserted in centre.  Let cool completely in pan on rack.  Using foil overhang as handles, transfer to cutting board and cut into squares.