IT’S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!!
FOR THE SECRET RECIPE CLUB,
EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE
RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON
THE SAME GIVEN DAY….TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG
AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!
THIS MONTH, I HIT THE JACKPOT WHEN I RECEIVED ANNIE’S NOMS! SO MANY AWESOME CHOICES.  I SETTLED ON HER BLACK AND WHITE CHEESECAKE BARS AND SO HAPPY I DID. THESE ARE WINNING BARS!!!!

1. No need to preheat the oven just yet, the base needs to chill. Grease and line a 9 x 13 inch pan.
2. Make the base
   first – place the butter and sugar into a large bowl or the bowl of your
   stand mixer and beat until light and fluffy, about 2 minutes on
   med-high speed.
3. Add in the eggs
   and mix until well incorporated. Sift the flour, cocoa powder and baking
   soda together into a medium bowl and stir until well incorporated. Add
   the flour mix into the wet ingredients and mix until a soft dough forms.
4. Reserve a ¼ of the dough and wrap in cling film. Place in the fridge.
5. With the remaining
   ¾ of the dough, press it into the baking pan and then place it in the
   fridge for 20-30 minutes. During this time preheat the oven to 325F.
6. Once the base is
   chilled, place it in the oven to bake for 20-25 minutes until slightly
   risen and puffy, turn off the oven and allow to cool completely before
   making the cheesecake layer.
7. Once the base is
   cooled it’s time to make the cheesecake layer! Preheat the oven to 325F.
   Place the white chocolate chips into a heatproof bowl and place over a
   small saucepan of simmering water. Stir until melted, then leave to one
   side to cool briefly.
8. Place the cream
   cheese and icing sugar into a medium sized bowl and beat together until
   light and fluffy, add in the egg and mix until well incorporated, about 1
   minute on med-high speed. Add in the melted chocolate and mix on low
   until well incorporated.
9. Pour the mixture
   all over the base and smooth slightly with a spatula. It doesn’t have to
   be perfectly smooth! Take out the reserved ¼ of the dough and crumble
   it over the top of the cheesecake layer.
10. Place in the oven
    for 25-35 mins (it took 30 mins in my oven) until the cheesecake is just
    set and the crumbled topping is slightly firm to touch.
11. Leave to cool completely, once cooled place in the fridge for at least 2 hours before slicing into 12-15 bars.
12. Bars will keep in an airtight container in the fridge for 2 days.