Preheat oven to 350°F (165°C). Grease 9x13 inch (25x40 cm) pan.
Beat the cream cheese filling ingredients together at medium speed for one minute. Set aside.
Cream sugar, cocoa and butter. Add beaten eggs and vanilla. Add flour and salt.
Spread ⅔ of brownie mixture in pan. Pour cream cheese mixture over batter, spreading to cover the whole surface. Place spoonfuls of remaining brownie batter on top of cream cheese. Pull knife through pan in wide curves to create swirls. Bake at 350°F (165°C) 30-35 minutes. The cheesecake should just be set and the brownies still moist. Allow to cool completely then chill in refrigerator for 2 hours before cutting into squares. Store in refrigerator for up to 4 days.
Notes
Use restraint when swirling the cream cheese and brownie layers together. Big swirls.