Brownies

1. Preheat the oven to 350F/180C and line an 8 or 9-inch pan with foil, or parchment paper and heavily grease the pan. The foil overhangs and will help you pull the brownies out of the pan later.
2. In a large pot add the water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together. Take off heat and let cool for five minutes. Then add the oil.
3. Let sit for another couple of minutes, then add the egg, egg yolk, and vanilla. Whisk to combine, and make sure everything is evenly combined.
4. Add the baking powder, salt, and cornstarch, and mix to combine. Gently add the flour by using a spatula to fold in until just combined. Do not over mix, this will affect the end product. Let sit aside while you prepare the cream cheese filling. Then add the broken Oreo pieces and chopped white chocolate, if you add the white chocolate too early will melt too much into the batter.

Cream Cheese Layer

1. In a large bowl with a handheld electric mixer or bowl of an electric stand mixer fitted with a paddle attachment beat the cream cheese until light and smooth. If your cream cheese is not softened enough it will be lumpy.
2. Add the sugar and mix for 30 seconds, scrape down the sides of the bowl to make sure everything is fully combined.
3. Pour 1/2 of the brownie batter into the prepared pan then pour the cream cheese batter on top in an even layer, as best as you can. Add the remaining brownie batter on top and try to spread it into an even layer as best as you can. Add broken pieces of Oreos and white chocolate chunks on top.
4. Bake the brownies for 38-43 minutes, you can use a toothpick inserted in the center to check for any wet batter, the cream cheese layer will be wet but the brownie layer shouldn't be like batter. Let the brownies cool in the pan for at least 1 hour before using the foil to remove them. Store leftover brownies in the refrigerator for up to 4 days.