Mint Slice Cookies

Directions

1. 1
   Preheat oven to 170 degrees celsius and grease and line a 20cm x 30cm pan and line with baking paper.
2. 2
   Place the chocolate into a microwave proof jug and microwave in 20 second bursts until just melted. Stir until the remaining chocolate melts and set aside to cool.In a mixer with a paddle attachment fitted, beat the butter and sugar for the brownie base until pale and thick.
3. 3
   Add the eggs to the brownie base, one at a time, and beat well after each addition.Stir in the melted chocolate and then fold through the sifted flour.
4. 4
   Pour ¾ of the brownie base into the prepared pan. Reserve the remaining mixture.In a seperate mixing bowl, prepare the cheesecake topping. Beat the cream cheese, vanilla extract, sugar and eggs until smooth.
5. 5
   Spread the cheesecake topping over the brownie base. Dollop the reserved brownie mixture on top of the cheesecake base and swirl through with a fork.
6. 6
   Sprinkle with the raspberries, pushing the raspberries into the cheesecake topping.
7. 7
   Bake for 40 to 45 minutes.