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Line your 8-inch (20 cm) tin with greaseproof paper, covering the base and sides with overhang. Preheat oven to 170°C fan/ 190Cc conventional/ 375°F).
In a heatproof bowl set over a pan of simmering water, gently melt together the butter, dark chocolate and caster sugar. Stir until smooth, then remove from the heat.
Sift in the flour, cocoa powder and a pinch of salt. Stir to combine. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Fold through the chocolate chunks. Pour the mixture into the lined tin and bake for about 30 minutes, until set on top with a slight wobble in the centre. A skewer should come out with a few moist crumbs.
Leave to cool completely in the tin.
In a large bowl, beat the cream cheese until smooth.
Sift in the icing sugar, add the vanilla extract, and whisk until combined. Pour in the double cream and whisk until the mixture is thick and holds its shape (don’t over-whip).
Once the brownie layer is fully cooled, spread the cheesecake mixture evenly over the top. Smooth the surface with a spatula.
Chill in the fridge for at least 4 hours (overnight is best) until firm.
Lift from the tin using the paper and cut into neat squares with a sharp knife. Store in the fridge and enjoy within 3–4 days.
The video below will help with this recipe.