• Preheat oven to 325 and line a 9x9 baking pan with parchment paper. Leave an overhang of parchment for easy removal and cutting of the bars.

Brownie Layer

• In a small saucepan melt the butter with the chocolate over low heat, stirring the whole time until just melted. Set aside to cool slightly.
• In a medium mixing bowl, whisk together the eggs, sugar, and vanilla extract until well combined.
• Pour in the chocolate mixture and whisk until thoroughly combined.
• In a small mixing bowl whisk together the flour, cocoa powder, and salt. 

  Pour the flour mixture into the wet chocolate mixture and mix until just combined. Do not overmix.
• Reserve about 1/3 cup mixture for topping.
• Pour into the prepared pan and smooth the top so it’s even. Set aside.

Cheesecake Layer

• In a medium mixing bowl, using a handheld mixer, mix the cream cheese until very smooth and creamy. Add the sugar and vanilla and mix again until very smooth. Add the egg and mix until just combined.
• Evenly pour the cheesecake mixture over the brownie mixture and smooth the top.

Strawberry Topping

• Add the strawberries, sugar, and cornstarch to a food processor. Pulse until the strawberries are still chunky but more liquified.
• Dollop the reserved brownie batter and the strawberry mixture over the cheesecake layer.
• Use a skewer or the thin edge of a knife to swirl the dolloped topping into the cheesecake layer. Be careful not to go too deep, or you’ll swirl the brownie layer, too.
• Bake for about 32-36 minutes. Your center will look set, and the edges will start to brown.
• Remove from the oven and let cool on a wire cooling rack in the pan until completely cooled.
• Refrigerate it covered for at least 3 hours or overnight before removing it from the pan and cutting it.