Pre-heat your oven to 160C Fan/180C/325F/Gas Mark 4, grease and line a traybake tin
To make the cheesecake batter whisk together the cream cheese, caster sugar, egg, pumpkin puree, cinnamon and mixed spice until smooth with no lumps. Then set it aside
To make the brownie batter, in a pan on a low heat melt together the dark chocolate and butter, then take it off the heat and let cool for 10 minutes
In a bowl whisk together the eggs and light brown sugar
Pour the melted chocolate into the egg mixture, whisking as you pour
Add the plain flour, baking powder and vanilla extract, and whisk everything together
Pour about two thirds of the brownie batter into a lined traybake tine, add the cheesecake in blobs on top, then add the rest of the brownie batter in blobs on top on that
Using a knife swirl together the mixture to create a marbled effect
Bake it for 30-35 minutes, you want the cheesecake to be set but have a slight wobble to it
Leave to cool, then slice into squares and serve
Store leftovers in the fridge and eat within 3 days