Prepare the Brownie Layer

• Preheat the oven to 350°F (175°C). Lightly spray a 9-inch square baking pan with cooking spray. Line with parchment paper, leaving an overhang for easy removal.
• In a large microwave-safe bowl, melt the chocolate chips and butter in 30-second increments, stirring in between, until smooth.
• Stir in the granulated sugar and vanilla extract until fully combined.
• Add the eggs one at a time, mixing well after each addition.
• In a separate bowl, whisk together the cocoa powder, cornstarch, and salt. Gradually fold into the wet ingredients until just combined.
• Fold in the mini chocolate chips.
• Pour the brownie batter into the prepared pan, spreading it evenly.

Prepare the Cheesecake Layer

• In a medium bowl, beat the softened cream cheese until light and fluffy.
• Add the granulated sugar and mix until smooth.
• Beat in the egg and vanilla extract until well combined.
• Pour the cheesecake mixture over the brownie layer, spreading it evenly.

Bake the Cheesecake Brownies

• Bake in the preheated oven for 30-35 minutes, or until the cheesecake layer is set and a toothpick inserted into the center comes out with a few moist crumbs.
• Let the brownies cool completely in the pan on a wire rack.
• Refrigerate for at least 2 hours before slicing and serving.