(From "San Francisco Encore, " by the Junior League of San Francisco.)

Butter a 9" square pan. Sift together the flour, baking powder and salt. Set aside. Melt the chocolate with the butter. Remove from heat and let cool slightly. Beat the 2 eggs until foamy. Add the 3/4 cup sugar and 1 teaspoon vanilla. Continue beating until light lemon-colored. Beat in the chocolate mixture and then the dry ingredients. Mix well. Set aside 3/4 cup of the mixture. To the remainder, stir in 1/2 cup of the nuts. Spread this mixture into the prepared pan.

Preheat oven to 350'F. Beat the cream cheese with the butter until smooth. Add the 1/2 teaspoon vanilla and 1/4 cup sugar and beat until fluffy. Beat in the 1 egg. Spread cheese mixture over the chocolate layer. Place heaping tablespoons of the reserved 3/4 cup chocolate mixture over the cheese, forming 8 or 9 mounds. With a small spatula of knife, cut through the mounds in a zigzag layer, going almost but not quite through the bottom. Sprinkle with the remaining 1/4 cup nuts. Bake for 35 minutes. Let stand at room temperature for a few hours before cutting.