• Preheat oven to 350°F. Line an 8x8 pan with parchment paper and/or spray with cooking oil (I do both to stay on the safe side.)

Cheesecake Layer

• Mix all cheesecake ingredients together in a bowl. Set aside.

Brownie Layer

• In a large bowl, whisk together the hot butter and sugar. Mix in the milk and vanilla extract.
• In a separate bowl, mix together the flour, cocoa powder, baking powder, and salt.
• Mix the dry ingredients into the bowl with the butter until well combined.
• Reserve 1/4 cup of the brownie batter and set aside for now.
• Spread the brownie batter evenly into the baking pan, then spread the cheesecake layer overtop.
• Mix the reserved brownie batter with 1-2 tablespoons of water. Dollop and drizzle on top of the cheesecake layer. Using a toothpick or tip of a knife, create swirls with the batter.
• Bake for about 30-35 minutes, or until a toothpick comes out "clean" when inserted in the middle (some crumbs and cheesecake batter are fine - we don't want to see raw brownie batter.)
• Let cool completely before cutting. Store in the fridge in an airtight container.