Strawberry Cheesecake Swirl Blondies

From the very famous, Bakingblonde's blog! I was a tad worried about the consistency of these, since after baking, they were still very soft...but after I let them cool, it set up very nicely and I will be making these again!

Blondies - courtesy of Bakingblonde - some commentary by me...
6 TBS butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp salt
1 cup flour
1/4 tsp baking powder
1/2 cup coarsley chopped White Baking Chocolate or White Chocolate Chips

Strawberry Cheesecake Swirl
5 oz cream cheese, softened
1/3 cup Seedless Strawberry Preserves
1/4 cup sugar
2 TBS flour
1 tsp pure Vanilla
1 egg yolk
1-3 drops Red food coloring (optional - I did not use)

*I added about 4 finely chopped fresh strawberries to the mixture before mixing with my hand mixer...don't know if it added much, but you can see tiny flecks of the berry in them...I may try Strawberry flavored Cream Cheese next time as well)

In bowl combine cream cheese, sugar, flour and vanilla beat until smooth. Add egg yolk and food coloring if using and beat just until combined. Set aside.

Preheat oven to 350.
Line an 8×8 pan with foil and lightly spray with PAM.
In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues.

Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour baking powder.
Mix in chopped white chocolate and nuts (if using - I used white chocolate chips)

Pour 2/3 batter into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Dollup strawberry cream cheese mixture and remaining blondie batter over blondie batter in pan.

Run a knife through the blondie and cheesecake layers to create a pattern or swirls. (I had issues with this step, so they don't look very "swirled" - but taste good regardless)

Bake in preheated oven for 30-35 minutes or until set in the middle. (I baked for 35 minutes)
Cool on rack before cutting.