• Preheat the oven to 350°F / 175°C. Butter and line an 8x4" loaf pan with parchment paper.

Cheesecake

• Add the cream cheese and sugar to a small mixing bowl. Beat the cream cheese and sugar together until the mixture is smooth and no lumps remain.
• In a separate small bowl, whisk up an egg. To the cream cheese mixture, add in the heavy cream, vanilla, and half of the whisked egg.* Beat the mixture together just until it's cohesive and set it aside.

Dark Chocolate Brownies

• In a medium sized microwave safe bowl, melt together the butter and 90g dark chocolate chips in 30 second intervals, stirring in between each interval until the mixture is smooth.
• Immediately whisk in the cocoa powder and sugar.
• Add in the egg and vigorously whisk the mixture for 2 minutes (this will help with dissolving the sugar and with getting a shiny top!)
• Add in the flour and salt. use a rubber spatula to lightly fold the flour into the ingredients until just a few flour streaks remain. Then, gently fold in the remaining chocolate chips.
• Reserve ~2 tbsp. of brownie batter for swirling on top. Pour the remaining brownie batter into your prepared pan.
• Pour the cheesecake into an even layer on top of the brownie batter. Dollop the reserved brownie batter on top of the cheesecake layer, then use a knife to gently swirl it together.
• Bake the brownies for 28-33 minutes, until they are set on the edges and only slightly wobble in the center.
• Allow the brownies to fully come to room temperature, then slice, serve, and enjoy!