In a small bowl, beat the cream cheese until smooth in texture. Add the rest of ingredients and beat until combined. Keep aside.
MAKING THE BROWNIE
Preheat oven to 170C/340F. Line an 8” pan with parchment paper.
Sift or whisk all dry ingredients and keep aside.
In a microwavable bowl add the butter and chocolate chips. Microwave for 15 seconds then mix, microwave for another 15 seconds and mix well. The butter and chocolate should be completely melted and mixed together.
Add the eggs one at a time to the butter and chocolate and mix well. Add the rest of the ingredients and mix until combined, do not over mix to avoid stiff brownie.
Keep ¼ cup from the brownie batter aside.
Pour the brownie batter into the baking pan, even the surface.
Add three dollops from the cheesecake batter on the brownie and run a butter knife lightly in number 8 shape twice from one side of the pan to the other.
Pour the rest of cheesecake batter on the brownie. Add dollops from the ¼ cup brownie you kept aside previously on the cheesecake.
Using a butter knife, run it in number 8 shape twice from one side of the pan to the other. Do not let the knife go deep and touch the brownie layer.
Bake on the middle rack for 30 minutes. Cool, the brownie while still in the pan. When completely cool, place in the refrigerator for at least 4 hours.