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Preheat the oven to 180°C. Line a 20 x 20 cm square baking tin with parchment paper.
Using a large mixing bowl, add the dark chocolate and butter. Melt in the microwave.
Add the eggs and whisk together. Add the sugar and whisk for 1 minute until well combined.
Add in the flour and cocoa powder and whisk together. Add in the vanilla essence, stir and set aside.
In a separate bowl, combine the cream cheese, sour cream, sugar and egg and whisk well to combine.
Spoon ¾ of the brownie batter into the lined baking tin and spread evenly.
Spoon the cheesecake mixture on top and spread evenly.
Top with the remaining brownie batter and swirl into the cheesecake mixture using a knife.
Bake for 45 minutes. Allow to cool for 30 minutes in the baking tin and then transfer to a wire rack.
Cut into squares and enjoy as a decadent treat!
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