Red White and Blue Cheesecake Bars

Instructions

1. Preheat the oven to 350 degrees. Grease with butter or cooking spray a 13×18 jelly roll pan and set aside.
2. In a large bowl, or the bowl of your stand mixer, add the flour, sugar, cocoa powder, salt, and baking powder. Stir to combine. In a small bowl add the eggs, oil, 2 tablespoons of milk, vanilla, food coloring, and white vinegar. Whisk the wet ingredient to combine. Make a well in the center of the dry ingredient and pour the wet ingredients into the center. Mix until well combine or with the cookie paddle attached, mix on medium-low speed until well combined. The batter will be very thick.
3. Remove about 3/4 of a cup of the batter and put it in a small bowl (or the bowl the wet ingredients just came out of) and set aside. Spread the rest of the batter in the bottom of the jelly roll pan.
4. To make the cheesecake layer combine the cream cheese and sugar in the bowl of your stand mixer and beat on medium speed until well combined and fluffy, about 3 minutes. Add the eggs and vanilla and beat another minute until well combined. Remove a half a cup of the cheese cake layer and set aside. Spread the remaining cheesecake layer evenly on top of the red velvet layer in the pan.
5. Add the remaining 2 tablespoons of milk to the red velvet batter that you saved in the small bowl. Use a fork to whisk and combine it well. Drop the now thinned batter by small spoonfuls over the cheesecake layer. Add a few drops of blue food coloring to the cream cheese layer and stir to combine, thin with 1 tablespoon of milk if needed. Drop the blue batter by small spoonfuls over the red and white layer.
6. Use a toothpick to marble the cheesecake and colored batters together. You just pull the toothpick across the top of the dessert with a bit of a swirling motion. Do this until it is marbled as much as you like but take care not to mix the red and blue so much that you get a purple.
7. Bake the bars for 28-30 minutes, rotating the pan half way through baking. Let the bars cool in the pan for 20 minutes before cutting. Store leftovers in an air-tight container in the fridge.