• Preheat the oven to 350F degrees. Line an 8x8 inch metal pan with parchment paper, or aluminum foil and lightly grease. 

Brownie Layer

• In a large microwave safe bowl melt together the butter and dark chocolate in short 30 second bursts, stirring between each until entirely melted together. 
• Whisk in the sugar.
• Cool for 3-5 minutes, then whisk in the eggs and vanilla extract.
• Gently fold in the flour and salt using rubber spatula or wooden spoon. 

Cheesecake Layer

• In a medium bowl, beat the cream cheese and sugar until smooth with no lumps.
• Beat in the egg until just incorporated. 

Swirling & Baking

• Reserve ½ cup of brownie batter. Spoon the rest of the brownie batter into the prepared pan and smooth the top.
• Pour the cheesecake batter over the brownie layer. 
• Drop small spoonfulls of the reserved brownie batter on top of the cheesecake layer. I do 4 rows with 4 spoonfulls in each row.
• Using a toothpick or sharp, thin knife - swirl the batter. 
• Bake for 28-32 minutes in the preheated oven, or until the center looks set and an inserted toothpick comes out clean or with just a few damp crumbs.
• Cool fully, then cover and refrigerate for at least 4 hours or overnight. 
• When ready to serve remove from the fridge and lift the brownies out of the pan using the overhang from the aluminium foil. Cut into squares using a sharp knife.