In a large bowl, cream together the cream cheese and sugar.

Stir in the eggs, one at a time.

Mix in the remaining ingredients and stir, until smooth.

Pour into a greased 13x9 pan. Sprinkle with brown sugar and 2 tablespoons granulated sugar.

Bake in a 350°F oven for 1 hour. Allow to cool. Cut into squares and serve.

This is a very gooey, wet cake. It will never become dry like a regular-style cake. The top will brown and the center will stop jiggling and will spring back to the touch. That’s how you know it’s done.