Heat butter in the microwave in defrost mode for 2 minutes.

Mix all sugar into the hot butter. Mix until all sugars are dissolved.

Then when the mixture has cooled down a bit, add the eggs. Beat until incorporated.

Drop the rest of the brownie ingredients into the mixture. Mix only until all are incorporated. Don't overmix.

Prepare your 8x8 baking pan with baking paper, including sides. Grease paper with butter. Preheat oven to 180°C.

Set aside maybe 2 tbsp of brownie batter for toppings laters. Pour and even out the rest of your brownie batter into the lined baking pan. Set aside.

Beat the cream cheese until its all broken and fluffy.

Then drop the sugar slowly as you beat until all sugar is fully incorporated. You will see a slight change in texture.

Drop the rest of the cheesecake ingredients and mix. Stop when you don't see any trace of the eggs anymore.

Pour the cheesecake batter on top of the brownie batter.

With the topping brownie batter, dilute it a bit with 1 tsp hot water. Then drop portions on top of the cheesecake batter: 1 each corner and middle.

Bake for 35 minutes.

Take out and cool to room temperature. Freeze for at least 3 hrs or until brownie base is hard enough to lift.

Lift and transfer cheesecake Brownie to another baking pan. Cut into bars and carefully remove paper.