Place all ingredients, expect the vanilla extract into a medium sauce pan. Heat over medium heat for 8-10 minutes or until the blackberries have broken down and released their juices.

Strain the blackberry sauce through a fine mesh strainer to remove the seeds from the juices.

Measure the juices. If there is more than ¼ c, return the juices to the same pan. Heat over medium heat for 3-5 minutes or until the liquid has reduced to ¼ c. Pour into a small bowl to cool to room temperature.

Preheat oven to 325 F / (165C) line a 9X9 (23cm) pan with parchment paper, leaving 2" excess on at least two sides (for easy release).

In a large, microwaveable mixing bowl, place the butter and the chopped chocolate. Heat in the microwave in 30 seconds intervals, stirring each time, until the butter and chocolate have melted.

Whisk in the sugar, eggs, espresso powder and salt one at a time until each one is well combined before adding the next.

Sift the cocoa powder directly into the wet ingredients. Whisk until smooth and very well combined.

Sift in the flour. Switch to a soft/flexible spatula or spoon and stir the flour until just smooth and just combined.

Pour the brownie batter into the prepared pan. Bake at 325F / (165C) for 10 minutes. Par-baking the brownie layer to gently set it will hold the cheesecake layer and blackerry swirl better.While the brownie layer bakes, prepare the cheesecake layer.

Using a hand mixer with beaters or stand mixer with paddle or whisk attachment, beat the cream cheese, sugar and sour cream until light and fluffy.

Add the egg, vanilla extract and salt. Beat on medium to full combine until smooth.

Remove the par-baked brownies from the oven. Pour the prepared cheesecake layer on top of the barely set brownie layer. Carefully and evenly spread the cheesecake layer across the brownie layer.

Drizzle the room temperature blackberry sauce on top of the cheesecake layer.

Using a toothpick or the handle of a spoon, swirl the blackberry sauce into the cheesecake layer. *Since the brownie layer has baked enough to set a little, feel free to make the swirls deep into the cheesecake layer.

Bake in a 325 F (165C) oven for 45-55 minutes or until the edges are turning golden brown and are slightly pulled from the edges of the pan. The center will still giggle slightly. A toothpick inserted into the center should come out mostly clean or with a few moist crumbs.

Cool the brownies at room temperature for about an hour or until about room temperature.

Move the brownies (still in the pan) to chill and fully set in the fridge for at least 30-60 minutes. For the cleanest cut, allow brownies to full chill in the fridge, about 2-3 hours. Store in an airtight container in the fridge for 3-5 days.