Black and White Cheesecake Squares: It's a Martha Good Thing! Recipe

Directions:

1. Spray a 13x9 pan, line with parchment paper (overhang by 2-inches & spray that part too); set aside.
2. Sift dry cookie layer ingredients into a large bowl.
3. Cream butter and sugar in another bowl; add eggs and vanilla; beat until smooth, scraping occasionally.
4. Reduce speed, add flour mixture; increase mixer speed to medium, beat until well-mixed.
5. Reserve 1 CUP dough (cover & chill).
6. Press remaining dough in prepapred pan; chill for 30 minutes.
7. Preheat oven, then bake cookie dough in pan; edges will puff, base is set (about 25 minutes); cool on a wire rack.
8. If the oven is off, please preheat again to 325 for the next step.
9. Mix cream cheese ingredients in a mixing bowl. Spread over cooled cookie dough; crumble reserved dough on top of cheese layer.
10. Bake until cream cheese is set (25-30 minutes).
11. Cool on wire rack; lift out using overhanging parchment paper.
12. Cut into 24 squares for nibbles of goodness OR larger for bake sale goodies.
13. Store in covered container in fridge.