Step 1

Preheat oven to Line 9x9 or 7x11 pan with parchment paper.

Step 2

In a large bowl, stir brownie mix, oil, egg, and water (or coffee) as directed on the box, and 1 teaspoon vanilla until just combined. Reserve 2 tablespoons of batter for the cheesecake layer.

Step 3

In a medium bowl, mix cream cheese, sugar, egg, and 1 teaspoon vanilla with a mixer until smooth and creamy.

Step 4

Pour brownie batter into pan. Dollop cream cheese over the brownie batter and spread into an even layer.

Step 5

Drop spoonfuls of blueberry jam about 1 inch apart on top of the cream cheese layer. Add the reserved brownie batter in small spoonfuls between the jam. Swirl the jam and brownie batter into the cheesecake layer with a butter knife. Be careful not to swirl into the brownie layer. Sprinkle chocolate chips on top.

Step 6

Bake for 40 minutes until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. If necessary, tent with foil to prevent from getting too brown. Cool on a wire rack for about an hour, then chill in the refrigerator for 2 hours.

Step 7

Lift the brownies out of the pan using the parchment paper. Cut into squares. Store in an airtight container in the refrigerator for up to one week.