Line your baking pan with parchment paper. This makes removal easy later. Lightly grease the sides. Preheat your oven to 180°C (350°F). This step saves time later.

In a bowl, mix melted butter and sugar. Stir until smooth. Add eggs and vanilla extract. Mix again until shiny. Now add cocoa powder, flour, and salt. Stir gently.

Pour most of the brownie batter into the pan. Keep a few spoonfuls aside for later. Spread the batter evenly using a spatula. Make sure the layer is smooth.

In another bowl, add cream cheese and sugar. Beat until smooth and creamy. Add egg and vanilla extract. Mix again until everything looks soft and silky.

Pour the cheesecake mixture over the brownie layer. Spread gently so both layers stay separate. Do not mix them too much.

Take the leftover brownie batter. Drop small spoonfuls on top. Use a knife to swirl gently. This creates a beautiful marble look.

Place the pan in the oven. Bake for 35–40 minutes. The center should be slightly soft. Do not overbake, or it will become dry.

Remove from oven and let it cool fully. Then place in the fridge for at least 2 hours. This helps the cheesecake set properly.

Lift using parchment paper. Cut into squares. Serve chilled or at room temperature. Enjoy every creamy, chocolatey bite.