Healthier Peanut Butter Cheesecake Brownie Bars (100% whole grain)

Preheat the oven to 350°F (175°C). Line an 8"x8" (23cmx23cm) pan with parchment paper.
In a large mixing bowl, stir together the sugar, melted fat and vanilla until well combined.
2/3 cup (133 grams) granulated sugar, 1/4 cup (56 grams) unsalted butter, 2 teaspoons vanilla extract
Add the egg and egg yolk and stir just until combined. Set aside.
1 large egg, 1 large egg yolk
In a medium mixing bowl, stir together the flour, cocoa powder and salt.
2/3 cup (83 grams) whole wheat flour, 1/4 cup (29 grams) Dutch-process cocoa powder, 1/4 teaspoon salt
Add the dry mix to the wet and stir just until no more streaks of flour remain. Spread on the bottom of the prepared pan. It will be very thin.
In a medium mixing bowl using an electric mixer, beat together the cream cheese, vanilla, honey and salt until well combined. Add the egg and beat until combined.
8 ounce (225 grams) full-fat cream cheese, 1/2 cup (128 grams) natural peanut butter, 1 teaspoon vanilla extract, 1/4 cup (80 grams) honey, 1/8 teaspoon salt, 1 large egg
Spread over the brownie base and bake for 14-16 minutes or until the middle is no longer jiggly.
Let cool completely and then refrigerate for 2 hours before servings.
Refrigerate in an airtight container for up to 4 days.