HEAT oven to 350ºF. Coat 13 x 9-inch baking pan with no-stick cooking spray.
MICROWAVE shortening in large microwave-safe bowl on HIGH 1 minute. Beat in sugar, cocoa and vanilla using hand mixer. Add eggs, one at a time, Beating well after each addition.
STIR flour, baking powder and salt in medium bowl until blended. Beat into chocolate mixture until blended. Spread in prepared pan.
BAKE 15 minutes.
Meanwhile, BEAT cream cheese in large bowl with mixer on medium speed until fluffy. Add eggs, sugar and vanilla; beat until smooth. Gently pour over partially-baked chocolate layer to cover evenly.
BAKE an additional 35 to 40 minutes or until set in center and surface no longer appears wet. Run sharp knife around edge of pan to loosen cheesecake layer. Cool completely in pan on wire rack. Chill until ready to serve.
Nutrition
Serving size
(1 bar, 1/32 of recipe)
Calories 160
Calories from Fat100g
Total Fat 11g
Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 50mg
Sodium 50mg
Potassium 0mg
Total Carbohydrates 16g
Dietary Fiber 1g
Sugars 11g
Protein 3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
