Line a square baking pan 8x8 inch (21x21 cm) with parchment paper and grease it with vegetable flavorless oil (I’ve used sunflower oil).
Prepare the Brownie Batter :
In a medium size heat proof bowl melt the chocolate and butter over bain-marie or in the microwave.
In a large bowl put the white sugar, dark brown sugar, salt, eggs and the instant coffee powder: mix at medium-high speed with an electric mixer until dense and creamy, for about 6-7 minutes.
Add the melted chocolate mixture and mix at medium speed just until combined (don’t over beat).
Add the sifted flour and cocoa powder and gently fold using a spatula just until combine (don’t over mix).
Place the brownie batter in the prepared baking pan and spread evenly; remember to reserve about 4 tablespoons to use later to create swirls.
Set aside while prepare the Cheesecake mixture.
Prepare the Cheesecake Mixture:
In a medium size bowl put the chilled Cream Cheese, Vanilla Paste, Sugar and combine with a spatula just until creamy. Add the egg and mix just until combined (don’t over mix, you’ll get a thick and creamy mixture).
Spread the Cheesecake mixture over the top of the Brownie batter.
Spoon the reserved 4 tablespoons of the Brownie batter over the Cheesecake mix and use a spatula or a knife to create swirls.
Bake in preheated oven at 320° F (160° C) for about 40 minutes.
Cool down completely on a cooling rack.
Cut in 9 big squares (or 16 small squares) using a hot big knife.
You can serve it with whipped cream and raspberries or you can heat in the microwave for about 20 seconds and serve it with a vanilla ice cream ball on top: the hot/cold contrast is amazing!
You can store in the refrigerator for about 4 days.
Remove from the fridge at least 1 hour before serving.