Take out your cream cheese to get to room temperature. Preheat your oven to 350 degrees.

Make your cheesecake. In a stand mixer or hand mixer (or just whisked by hand), mix together softened cream cheese, sugar, vanilla extract and 1 egg until mixed throughout and there are no lumps. Set aside.

Next, make your brownie mixture. In a bowl, add your cubed cold butter, and add in your sugar. Melt in the microwave in segments until melted throughout.

Once melted and hot, add in your chopped chocolate and mix until melted and mixed together.

Next, add in your eggs, egg yolk and vanilla extract, whisk until combined.

Toss in your dry ingredients of cocoa powder, espresso/coffee powder and flour with a pinch of salt. Whisk until fully combined. Keep whisking until there are no lumps and everything is really smooth together.

Line a 9x9 pan with parchment on all sides. Pour in your brownie mixture, smooth out to make sure it’s evenly in the pan.

At this point, if you want a full cheesecake layer on top of your brownie mixture, you can do a full cheesecake layer and save aside about 1/4th cup brownie mixture.

From here, do a full cheesecake layer, and swirl a layer with a few dollops of the reserved brownie mixture on top to get a layer of cheesecake, and then a chocolate swirl on top for a stronger cheesecake bite!

Bake in the oven for 30 minutes. You’ll know it’s done when you insert a toothpick and it comes out clean, without any batter on it. Cool the brownies and slice into your desired size squares and serve!