Begin by preheating your oven to 350 degrees F. Spray a 13x9-inch baking pan with baking spray. Line the pan with parchment paper and then spray again. (The parchment paper is optional, but I find it helpful in removing the brownies once they're baked.)

In the microwave, melt the chocolate and butter in 30-second intervals until smooth and well blended. Stir between each interval. Cool slightly.

In a large bowl, beat the eggs, sugar, and salt. Stir in the vanilla and chocolate mixture. Gradually add the flour to the chocolate mixture and stir until just combined. This batter will be thick.

Spread half of the batter evenly in your prepared baking pan.*

Next, prepare the cheesecake mixture by beating together the filling ingredients until smooth. Softened/room temperature cream cheese is essential. I also recommend using a hand or stand mixer for this process to achieve a smooth filling.

Using an offset spatula, spread the cheesecake filling over the batter in the pan. Then add the remaining brownie batter over the filling. Spread to completely cover.*

Bake for 45-50 minutes or until the filling is set and a toothpick inserted near the center comes out clean. Cool on a wire rack for at least one hour; then refrigerate for an additional hour. Cut into bars.**

Store in the refrigerator in an airtight container.