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1
Preheat oven to 160 C and grease a 13 x 26 cm brownie pan. Set pan aside.
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2
Melt chocolate, butter and maple syrup together. You can simply do it in the microwave in a large, heatproof bowl if you want. If you are using the microwave, make sure to heat for only 30 seconds at a time and stir between additional 30 second heat increments. Or you can heat it over very low heat in a large saucepan.
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3
Add the brown sugar into the chocolate mixture, whisking it into the liquids.
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4
Add the eggs and vanilla into the same bowl, at once, whisking some more.
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5
Sift the flour, salt and baking soda into the bowl and stir together with a spatula. Stir very well, making sure to get rid of most of the lumps.
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6
Now make the cheesecake mixture. In a separate, smaller bowl, combine the four cheesecake filling ingredients and beat together with a stand or handheld mixer until light and fluffy. The mixture should be white and light.
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7
To assemble the brownies, place half of the brownie mix into the prepared pan. Place dollops of the cream cheese mixture on top (use about half of the cream cheese mixture) and then cover the mixture with the remaining brownie batter. Try to cover the cream cheese as best as possible. Again, dollop the second half of the cream cheese mixture on top. Using a knife or skewer, swirl the mixture around the top of the brownie to create a pattern.
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8
Bake for 40-50 minutes. Mine was in the oven for approximately 41 mins. When a skewer inserted into the edge of the brownies comes out clean and when inserted into the middle of the brownie has moist crumbs stuck to, the brownies are done.
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9
Remove pan from oven and set it on a rack. Cool brownies in the pan for a few minutes. Place in refrigerator until chilled. These are best served cold. This will take at least three hours. You also need the rather soft cream cheese mixture to set before cutting, otherwise the brownies will split. Make sure the brownies are cold when you cut them!
