1. Preheat the oven to 350 degrees. Line an 8×8 square baking pan with parchment paper.

2. In a large bowl, mix strawberry cake mix, oil, 1 whole egg, 1 egg yolk, and vanilla extract on medium to medium-high speed until a thick dough forms.

3. Stir in the white chocolate chips, or use your hands to mix them in. They don’t really want to stick to the dough, so do the best you can.

4. In a medium bowl, mix the cream cheese, sugar, one egg white, and vanilla until smooth and creamy.

5. Pat ½ of the strawberry brownie mixture into the bottom of the pan.

6. Dollop the cream cheese over the strawberry layer. Drop spoonfuls of the remaining strawberry brownie mixture between the cream cheese blobs, covering the entire bottom layer.

7. Bake for 28-32 minutes or until the center is just set and a toothpick inserted 2 inches from the edge comes out mostly clean. For a gooey, fudgy texture, the internal temperature should be around 180. Be careful not to overbake, or they will be dry and hard.

8. Cool on a baking rack for 30 minutes, then refrigerate for at least an hour to cool completely.