• Take the 4 eggs, butter, cream cheese, and yogurt out of the fridge at least 15 minutes before you start so they can warm up a bit. Preheat oven to 350˚F. Butter a 8×8″ brownie pan.

Brownie part:

• Make the mud bean brownie batter and pour half of it into the pan.

Cheesecake part:

• Beat together all the ingredients. Optional to add food coloring for some spunk!
• Spread on top of the brownie batter in pan.

Combining:

• Add the remaining brownie batter on top of the cheesecake layer in blobs. Use an offset spatula or knife to make patterns on the surface.
• Bake at 350˚F for 35-40 minutes, until top is cracked and slightly browned. Let cool completely before cutting–this is super important! Also really good with a dollop of whipped cream on top.