Black and White Cheesecake Brownies (from scratch)

1 (12 oz.) pkg. (2 cups) mini semi-sweet chocolate, divided
1/2 cup sugar
1/4 cup butter or margarine, softened
2 eggs
1 tsp. vanilla extract
1/2 tsp. salt
2/3 cup all-purpose flour

CHEESECAKE TOPPING:
1 (8 oz.) pkg. cream cheese, softened
1/2 cup sugar
2 tbsp. butter or margarine, softened
2 eggs
2 tbsp. milk
1 tbsp. all-purpose flour
1/2 tsp. almond extract
3/4 cup mini semi-sweet chocolate chips, reserved from 12 oz. pkg.

Preheat oven to 350 degrees.

BROWNIE BASE:
Melt 1 1/4 cups chips in microwave 1 minute. Stir until smooth. Set aside.

In large bowl mix sugar and butter. Beat until creamy. Add eggs, vanilla and salt. Mix well. Add melted chips and flour; mix well. Spread into foil lined 9-inch pan, square or round.

CHEESE CAKE TOPPING:
In large bowl combine cream cheese, sugar and butter. Beat until creamy. Add eggs, milk, flour and almond extract. Beat well. Stir in remaining chips, pour over brownie base.

Bake at 350 degrees for 40 to 45 minutes or until done. Should have little cracks around edge when done. Cool completely on wire rack in squares. Refrigerate.