Transfer to a large mixing bowl and add the sugar, eggs and vanilla extract. Beat well to combine making sure to scrape down the sides of the bowl as needed.
Sift in the flour and cocoa powder and fold together until just combined.
Fold in the remaining ½ cup chocolate chips.
Reserve ½ cup of the brownie batter and set aside. Transfer the rest of the mixture to your prepared baking pan and spread out in an even layer.
Cheesecake Layer
Beat the cream cheese until smooth in a large bowl. You can do this by hand or with an electric hand mixer or stand mixer.
Add the granulated sugar, vanilla extract and egg and mix until combined and smooth making sure to scrape down the sides of the bowl as needed.
Carefully spread the cheesecake mixture on top of the brownie layer so it is completely covered.
Take your reserved brownie batter and mix this with 1 tablespoon of hot water to loosen it slightly.
Add random spoonfuls of the brownie batter all over the top of the cheesecake layer. Use a knife or skewer to gently swirl the brownie batter into the cheesecake layer.
Bake for 30 to 35 minutes or until the cheesecake is set and a toothpick inserted into the center of the brownie comes out with just a few moist crumbs.
Let cool completely before slicing and serving.
NOTES
Storage Information: Store leftover cheesecake brownies in an airtight container in the fridge for up to 4 days for the freshest flavor.
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