Sue Brown supplied me with this recipe - it sounds super rich, but I am yet to make it:

The almonds on top provide a lovely textural contrast with the soft, moist, cakey brownie layers and the thick, smooth cheesecake layer in the middle. Simply devine.

Ingredients, cake

• 60g unsweetened choclate
• 1/2 cup margarine
• 2 eggs
• 1 cup sugar
• 3/4 cup plain flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• sliced almonds

Ingredients, filling

• 250g philadelphia cream cheese, at room temperature
• 1/3 cup sugar
• 1 egg
• 1/4 tsp almond essence

Method

Preheat Oven to 180C

Make the filling by combining the softened cream cheese, sugar, egg and almond essence

1. Melt chocolate and margarine together; cool.
2. Beat eggs, add sugar and chocolate mixture.
3. Sift flour, baking powder and salt, add to chocalate mixture and mix well.
4. Pour half of the chocolate batter into a greased 20cm square pan
5. Spread with cream cheese mixture
6. Top with remaining batter
7. Sprinkle with almonds
8. Bake for about 45 minutes.
9. Cool in tin

Unsweetened chocolate can be hard to find in Australia. The recipe will also work well with a good quality, high cocoa percentage (65-75%) chocolate