Cheesecake Brownie Recipe

For the brownie, add the melted butter and 1 cup chocolate chips into a large bowl. Stir together until smooth.

Immediately put in the cocoa powder and salt then mix until fully incorporated.

Mix in the white sugar and brown sugar then add eggs, yolk, vanilla, and dissolved coffee. Mix until smooth.

Drop in the flour and mix until almost combined then fold in the remaining chocolate chips. Reserve half a cup of brownie mixture for topping. Set aside. 

For the cheesecake topping, add the room temperature cream cheese to a stand mixer fitted with a whisk attachment and mix at medium speed for 3 to 4 minutes.

Reduce speed to low and slowly add sugar, salt, and vanilla extract.

Add eggs one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix once more.

Add the cheesecake mixture on top of the brownie base and spread out.

Add spoonfuls of the reserved brownie mix on top of the cheesecake layer and swirl the brownie batter into the cheesecake batter with a skewer.

Bake at 350 degrees F for 10 minutes. Reduce oven temperature to 325 degrees F and bake for another 35 minutes. Cool completely before slicing into squares.