For the Cheesecake Swirl:

1. Whisk the cream cheese and sugar together until smooth, scrape down the sides of the bowl and add the egg and vanilla extract. Whisk for around 5 minutes until thick and creamy. Set aside while you make the brownie batter.

For the Brownies:

1. Preheat oven to 170°C and line a 9″x9″ square tin with baking parchment.
2. In a large heavy bottomed saucepan melt the butter and chocolate together over a low heat. Allow to cool slightly. In the bowl of an electric mixer whisk the eggs and sugar together until light and fluffy. With the mixer on low pour the melted chocolate into the egg mixture in a slow steady stream, mix until combined. Add in the flour and stir until the flour just about disappears, take care not to over mix at this point.
3.  Using a wooden spoon quickly stir the red food colouring through the batter until fully combined.
4. Pour half of the batter into the prepared pan and smooth out with the back of a spoon. Drop dollops of the cheesecake over the brownie batter and swirl together with a skewer. Repeat with the remaining batter and cheesecake. Bake for 30-35 minutes or until there is just a slight jiggle in the centre of the pan.