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1
Preheat you oven to 180oC (375oF), grease a 25-35 cm brownie tin and prepare the brownie base first.
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2
Melt the butter and chocolate together in a glass or ceramic bowl (I use the microwave) and set aside to cool.
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3
In a seperate large bowl, beat the eggs until fluffy and thick, about 3 - 5 minutes.
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4
Gradually add the flour and sugar and continue beating.
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5
Add the cooled chocolate mix, vanilla and nuts - beat to combine.
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6
Pour all but 2 cups (this will go on top of the cheesecake layer) into the tin and set aside.
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7
For the cheecake layer, cream the cream cheese and butter together.
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8
Add the sugar and beat for a full minute.
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9
Add the eggs, flour and vanilla and beat to combine.
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10
Using a tablespoon, carefully place mounds of the cheesecake mix all over the brownie base.
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11
Don't pour it all one at once as it will sink!
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12
Once you have carefully placed all the cheesecake mix on top, turn over the spoon and smooth out the cheesecake layer, be sure to have it cover all the base.
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13
Using the same spoon, drop mounds of the brownie mix leftover on top of the cheesecake layer.
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14
Using a toothpick or cake tester, swirl 3 times around the pan to create a marble effect.
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15
The extra choc chips can be placed on top if you are feeling decidedly wicked.
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16
Bake in the prepared oven for 35-40 minutes, don't over cook.
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17
To test, using oven gloved hands, give the tin a little shake, the top should shake like jelly.
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18
The brownies will continue to cook and then set out of the oven.
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19
Place on an airer to completely cool and wait until the next day to slice and eat.
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20
Keep in an air tight container for upto 4 days.
