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Preheat oven to 350F and line a 8×8 square baking pan with parchment paper.
Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Set aside.
In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.
Add in the eggs and vanilla. Vigorously mix for a good 2-3 minutes. Doing this breaks down the eggs and gives the brownies that shinny crackle top.
Pour in the melted chocolate and whisk until mixture is well combined.
Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.
Fold in the chocolate chips. Set aside.
In a medium sized bowl add the softened cream cheese, egg yolk, white sugar, and vanilla extract. Stir together until the mixture is smooth and creamy.
Pour three quarters of the brownie mixture into the lined pan and spread evenly.
Spoon dollops of the cheesecake mixture over top of the brownie batter.
Spoon dollops of the reaming brownie mixture in between the cheesecake batter. See photos above.
Next, take a butter knife and gently trace lines horizontally and then vertically to swirl the batters together.
Bake brownies for 30 minutes.
Allow brownies to fully in the pan before slicing.