Step 1

Preheat your oven to 325° F and line a muffin tray with liners.

Step 2

In a medium sauce pan, on LOW heat, melt your butter and chocolate, stirring continuously, until both are smooth and melted.

Step 3

Remove from heat and mix in sugar, vanilla and eggs - one egg at a time.  Lastly stir in flour, 1/4 cup at a time, until smooth.

Step 4

Reserve 1/4 cup brownie batter for the swirls.

Step 5

In a medium bowl, beat the cream cheese and sugar until smooth.  Add egg and vanilla and beat until JUST combined.  Don’t over mix.

Step 6

Fill each muffin slot about half way.  Then divide cheesecake batter evenly amongst the slots.  Lastly top with 1/2 tsp of the reserved brownie batter on top of each to swirl with a toothpick.

Step 7

Bake for 25 minutes or until a toothpick comes out mostly clean.  Can have a few small crumbs on it. Allow to cool for at least 15 minutes to set. Transfer to wire rack to fully cool.