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

Cheesecake

1. 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.
2. 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

1. 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.
2. Immediately whisk in the cocoa powder and sugar.
3. 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!)
4. 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.
5. Reserve ~2 tbsp. of brownie batter for swirling on top. Pour the remaining brownie batter into your prepared pan.
6. 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.
7. Bake the brownies for 28-33 minutes, until they are set on the edges and only slightly wobble in the center.
8. Allow the brownies to fully come to room temperature, then slice, serve, and enjoy!