• First start by preheating the oven to 350F and line your 8x8 baking pan with parchment paper and set aside.
• In a medium bowl, whisk the melted butter, the brown sugar, and the granulated sugar together for about 1 minute. Add the eggs and the vanilla and beat until the colors becomes lighter. (about another minutes or two)
• Sift in the flour, cocoa powder and salt and gently fold the dry ingredients into the wet ingredients just until combined. DO NO OVER MIX to keep your brownie layer light and chewy.
• Pour the cocoa powder brownie batter in the prepared baking pan leaving ¼ cup of brownie batter aside then spread the brownie batter evenly in the prepared pan.

Make the cheesecake layer

• Now lets make the cream cheese layer. Place all the ingredients in a mixing bowl and using a paddle attachement, beat everything for about 2 minutes until everything is well incorporated. Do no over mix.
• Pour the cream cheese layer over the brownie layer and gently spread. Add 1 tablespoon of water to the ¼ cup of brownie batter and gently mix it to thin it out. scoop out spoonfuls of the thinned out brownie batter and place it over the cheesecake layer. Repeat this process until you run out of the thinned out brownie batter. Gently swirl it using a knife of a wooden skewer.
• Bake the brownie for 30 minutes or until a knife inserted in the center comes out mostly clean. Let the brownies cool completely before slicing into them. I like to place my brownie in the fridge for at least two hours before slicing into them to get those perfect brownie squares.