Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
To make the cheesecake filling mix together the full fat cream cheese, caster sugar, egg and vanilla extract with a hand whisk or electric hand whisk until smooth
In a bowl, whisk together the caster sugar and the eggs until frothy
Add the melted butter, vanilla, vinegar and red food colouring, and whisk in
Add the plain flour, salt and cocoa powder and whisk in
Pour the brownie mixture into the traybake tin, then pour the cheesecake mixture on top in blobs
Using a knife, swirl the mixture around a bit, then bake it for 30 minutes
Leave it to cool completely before cutting into squares
Store in the fridge and eat them within 3 days