Preheat the oven to 180°C top/bottom heat and grease a brownie baking pan (approx. 26.5 x 5 x 25 cm).
For the brownie batter, roughly chop the chocolate and melt it together with the butter over a bain-marie.
Then stir in a bowl together with the sugar and the vanilla pulp until the sugar has dissolved as much as possible.
Stir in the organic eggs one at a time, mixing each egg for one minute
In a separate bowl, mix the dry ingredients, i.e. flour and cocoa powder and salt and add to the batter. Fold in only very briefly until everything is mixed together
Save 2-3 tablespoons of the batter and pour the rest into the brownie baking pan.
For the cheesecake batter, briefly mix the room-warm cream cheese with the sugar and add the vanilla extract.
Beat the egg in a bowl and mix briefly with the rest of the mixture. Do not stir too long, otherwise the mixture will be too liquid
Smooth the cheesecake batter onto the brownie batter
Spoon the remaining brownie batter onto the batter and very lightly combine with a teaspoon or toothpick.
Bake the brownie for about 30-35 minutes and let cool completely in the pan (cheesecake doesn't taste good warm).
Cut into pieces and enjoy. The brownies taste best when cooked through