Step 1

Preheat the oven to 350F.

Step 2

In a large bowl, blend cream cheese, sugar and eggs until smooth.

Step 3

In a separate large bowl, blend butter, sugar, eggs, and salt using an electric mixer.

Step 4

Add cocoa and nuts, if using, and stir in by hand until blended.

Step 5

Add flour and mix until combined and a batter forms.

Step 6

Pour the brownie batter into a baking pan greased or lined with parchment paper. Leave a little extra brownie batter to dollop on top of the cream cheese filling.

Step 7

Pour the cream cheese filling over the brownie batter and smooth out so the batter is completely covered.

Step 8

Thin the extra brownie batter with a tiny bit of water and use a spoon to dollop over the cheesecake filling. Use a fork or toothpick to swirl the batter into the cheesecake layer.

Step 9

Bake for 35-40 minutes at 350F, until batter is set and a toothpick comes out clean from the middle of the pan.

Step 10

Cool and store in an airtight container for up to two weeks. These brownies keep well at room temperature, in the fridge or in the freezer.