Preheat oven to 350°F and spray an 8x8 baking pan with baking spray. For easy removal, line pan with tin foil or parchment paper.

Combine butter and chocolate chips in a large, microwave-safe bowl until melted by microwaving in 30 seconds increments. Stir well in between each increment until chocolate and butter are completely melted and well-combined.

Add cocoa powder and stir well.

Add sugars, stir until completely combined.

Add eggs and then egg yolk, one at a time, stirring well after each addition.

Add vanilla extract and stir to combine.

Add salt and flour and stir until completely combined.

Optional, fold in chocolate chips if desired.

Reserve 1/4 cup of the brownie batter and spread the rest of the batter evenly into prepared pan. Prepare your cream cheese topping.

Using a mixer, beat together the very softened cream cheese and sugar in a medium-sized bowl until well-combined.

Pour cream cheese batter over prepared brownie batter. Take your reserved ¼ cup brownie batter and spoon over cheesecake layer.

Use a knife to swirl brownie batter and cheesecake together.

Allow brownies to cool completely before cutting and serving.