1. Preheat the oven to 325 degrees. Spray a 9x13 baking dish with non-stick spray and place parchment on top, leaving overhang on the edges for easier removal. Lightly spray on top of the parchment too.

2. In a large bowl whisk together the melted butter, sugar and cocoa powder until combined. Whisk in eggs, one at a time until fully incorporated, then whisk in the vanilla.

3. In a small bowl, whisk together the flour and salt, then stir into the butter mixture until no lumps of flour remain.

4. Pour into the prepared baking dish and spread brownie batter to the edges.

5. Bake for 25 minutes then remove from the oven and place on a wire rack, letting it cool for 20 minutes.

6. Meanwhile, prepare the cheesecake mixture by adding the softened cream cheese and sugar to the bowl of a stand mixer and beating on medium speed until fully combined, about 3 minutes.

7. Add in the eggs, one at a time until fully combined, then add in the vanilla.

8. Remove 10 of the Oreo cookies from the package and place in a food processor. Pulse until they are fine crumbs. Fold into the cheesecake mixture with a spatula.

9. Pour the cheesecake mixture on top of the cooled brownie mixture, spreading to the edges.

10. Roughly crumble the remaining Oreo cookies and sprinkle on top of the mixture.

11. Bake for 35 minutes or until the mixture is set and just barely jiggly in the center.

12. Cool on the counter for 1 hour, then transfer to the refrigerate and continue cooling for 2-3 hours.

13. Lift the bars out using the overhang of the parchment and slice into squares. Keep refrigerated.