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Zebra Espresso Bars

1 (3 ounce) package cream cheese
3 large eggs, divided use
1 1/2 cups granulated sugar, divided use
1 cup all-purpose flour, divided use
3/4 cup butter, cut in small pieces, divided use
1 tablespoon instant espresso powder
1/2 cup Dutch process cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup strong hot espresso

1. Preheat oven to 325°F. Grease and flour a 9-inch square baking pan.
2. In a bowl, combine cream cheese, 1 egg, 1/4 cup sugar, 2 tablespoons each flour and butter, and espresso powder. With an electric mixer at medium speed, beat until light and fluffy. Set aside.
3. In separate bowl, sift remaining sugar and flour with cocoa, baking powder and salt. Stir remaining butter into hot coffee. Add to dry ingredients and stir to blend. Beat in remaining 2 eggs, one at a time, beating well after each addition.
4. Spread mixture evenly in prepared pan. Spoon cheese mixture, in several separate pools, over chocolate batter, spacing evenly. Run knife through batters to marbleize. Bake about 30 minutes. Cool on wire rack, then cut into 3 x 1 1/2-inch bars. Store in refrigerator.

Makes 18 bars.