Chocolate brownies with cheesecake and cherry jam
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, grease and line a 12" x 9" traybake tin
To make the brownie sponge start by melting the butter on a low heat, then let it cool for 5 minutes
In a bowl whisk up the caster sugar, the eggs and vanilla extract. Then whisk in the melted butter
For the cheesecake top use an electric whisk to mix up egg, vanilla extract, the full fat cream cheese, butter and caster sugar until smooth
Pour the brownie mix into the tin, then pour over the cheesecake top
Bake it for 25 minutes. Let the brownies cool fully, then refrigerated them for a couple of hours before slicing into squares and tucking in!