Add the cream cheese, sugar, heavy cream, egg and vanilla to a bowl. Whisk on medium-low speed until a creamy mixture forms, scraping the bowl as you go. Do not overmix. Set aside.

Add the chocolate and heavy cream to a microwave safe bowl. Microwave in 20 second increments until the chocolate melts into the cream to form a smooth ganache. Avoid overheating or overmixing.

Separately, whisk the cream cheese with the sugar on medium-low speed until a creamy mixture forms.

Fold the ganache into the cream cheese mixture gently until combined, scraping the bowl as you go. Do not overmix. Set aside.

Add the butter to a saucepan. Cook and stir on medium heat for a few minutes until the butter has melted and you see brown specks in it. It will also smell nutty at this point. Remove from heat quickly once the butter reaches this stage to avoid getting it burned.

Add the dark chocolate to the butter and stir to melt it in.

In a large bowl, whisk the white sugar, brown sugar, eggs, and vanilla on high speed until a very pale, frothy and light mixture forms (at least 3-4 minutes).

Whisk in the vinegar, red food color and butter/chocolate mixture until combined.

Sift in the flour, cocoa powder and salt, and use a rubber spatula to very gently fold until just combined. Do not overmix.

Pre-heat your oven to 350F (conventional / no fan) and line a 9x9" baking pan with parchment paper.

You can layer the brownie batter and two cheesecake fillings however you like (e.g., add the brownie layer, then top one by one by each cheesecake filling, or add the brownie layer and then dollop on and swirl the two cheesecake fillings).

Once assembled, bake in the pre-heated oven for 30-35 minutes until a toothpick inserted in the middle comes out with moist, sticky crumbs attached.

Let the brownies rest in the pan for at least 20 minutes at room temperature. Then transfer to the fridge for 1 hour to fully set them before slicing and eating.