Step 1

Preheat oven to 350 degrees and line a muffin tin with 12 paper cupcake liners.

Step 2

In a small bowl whisk eggs and set aside. In a large bowl combine melted butter, sugar, vanilla, cocoa, powder, salt, red food coloring, and vinegar and mix well. Mix in whisked eggs. Stir in flour until just incorporated. Spoon into prepared cupcake liners being sure to reserve about 3 tablespoons of the batter for later.

Step 3

In a medium bowl cream together cream cheese and sugar. Beat in egg yolk and vanilla on high speed for 2-3 minutes until mixture is smooth. Spoon cheesecake filling into the cupcake liners on top of the brownie batter.

Step 4

Drop about 1/2-1 teaspoon of brownie batter on top of the cheesecake layer and use a toothpick to gently create a swirl.

Step 5

Bake for 14-16 minutes until cheesecake is almost set (it should still wiggle a bit when the pan is jostled and the edges and top should not be browned) then allow to cool in the muffin tin for 15-20 minutes before transferring to fridge or freezer to chill. Once chilled, store in airtight container in the fridge up to 3 days before serving cold topped with whipped cream and chocolate shavings if desired.