Step 1

Cook blackberry puree by combining all ingredients in a small saucepan over medium-high heat for 8-10 minutes.

Step 2

Use a whisk or spoon to help break down the blackberries.

Step 3

Once cooked, place a fine mesh strainer over a small bowl and, using a spatula, squeeze through all of the liquid and dispose of the solids.

Step 4

Let cool to room temperature.

Step 5

Preheat oven to 325°F.

Step 6

Line an 8"x8" baking dish with parchment paper and set aside.

Step 7

In a microwave-safe mixing bowl, melt the butter.

Step 8

Stir in sugar, eggs, vanilla extract, and salt.

Step 9

Once combined, fold in cocoa powder and flour.

Step 10

Pour the brownie batter into the baking dish, spreading evenly to the edges.

Step 11

Combine all cheesecake ingredients in a standing mixer fitted with a whisk attachment.

Step 12

Cream for 2-3 minutes on medium-high speed.

Step 13

Pour over brownie batter, spreading evenly to the edges.

Step 14

Drizzle the blackberry puree on top of the cheesecake in dollops and swirl using a fork, knife, or toothpick.

Step 15

Try to swirl only into the cheesecake batter, not the brownie batter.

Step 16

Bake for 1 hour, or until the cheesecake begins to turn golden and a knife inserted in the center of the brownies comes out mostly clean.

Step 17

Place in fridge and allow to cool for at least 2 hours but up to overnight.

Step 18

Cut into 9 large squares.

Step 19

Store brownies in the fridge in an airtight container for up to 5 days.