BROWNIE MIXTURE:
2 ounces dark chocolate, coarsely chopped
1/2 cup butter
1 cup white granulated sugar
2 large eggs
1 teaspoon vanilla
1 1/2 teaspoon red food coloring
2/3 cup all purpose flour
1/4 teaspoon salt
CHEESECAKE MIXTURE:
8 ounces cream cheese @ room temperature
1/3 cup white granulated sugar
1 large egg
1/2 teaspoon vanilla

2 ounces dark chocolate, coarsely chopped 1/2 cup butter 1 cup white granulated sugar 2 large eggs 1 teaspoon vanilla 1 1/2 teaspoon red food coloring 2/3 cup all purpose flour 1/4 teaspoon salt 8 ounces cream cheese @ room temperature 1/3 cup white granulated sugar 1 large egg 1/2 teaspoon vanilla

Preheat oven to 350.
Line 8x9 baking pan with foil or lightly grease (not grease & flour).
In microwave safe bowl melt butter & chocolate until very smooth
Set aside & let cool. In a large bowl, whisk together 1 cup sugar, 2 eggs, 1 teaspoon vanilla and red food coloring. Add in chocolate mixture and stir until smooth and combined. Batter should be red in color but if a brighter red is desired, add an additional 1/2 teaspoon of coloring. Add flour and salt into batter and stir until all is combined, & no dry ingredients remain. Pour into baking pan & spread into an even layer. To prepare cheesecake mixture, in a medium size bowl, beat the cream cheese, 1/3 cup sugar, 1 egg & 1/2 teaspoon vanilla until smooth. Drop in dollops into brownie batter. Gently swirl into batter with a butter knife. Bake for 35-40 minutes until batter is set and a butter knife inserted comes out clean & the edges are lightly brown. Cool in the pan COMPLETELY before slicing and serving. Any left over brownies can be refrigerated covered for several days.