Preheat your oven to 180°C and line a 20cm square tin with baking paper.

For the cheesecake layer, beat the cream cheese with an electric mixer until smooth and creamy. Mix in the sugar until well combined, followed by the egg and Vanilla Essence. Scrape down the sides of the bowl as you go to ensure a smooth mixture. Set aside.

To make the chocolate brownie, whisk together the melted butter and sugar (sachet 1) until combined, then whisk in the eggs one at a time until thick and creamy. Add the brownie mix (sachet 2) and stir to form a glossy batter.

Reserve 1/3 cup of the brownie batter in a small bowl and set aside. Spread the remaining batter evenly into the prepared tin. Pour the cheesecake mixture on top and level out the surface. Mix about 1 tbsp hot water into the reserved brownie batter to thin it out and dollop all over the cheesecake layer. Gently swirl the two mixtures together with a knife or skewer to form a beautiful rippled pattern.

Bake for 25-30 minutes or until the cheesecake is set and the brownie is cooked through but still fudgy. Allow to cool completely before cutting into squares.