Pre-heat the oven to 175C(350F) fan-forced and grease a 25 by 15cm rectangular tin. Line it with baking paper so that the paper extends over the long sides of the tin.

Melt the butter in a saucepan and then add the chocolate and stir it through until it's melted.

Take the pot off the heat and stir through the sugar and vanilla.

Using a wooden spoon, mix in the eggs one at a time and then stir through the sifted flour and walnuts.

Spread the mixture into the tin.

Make the cheesecake topping by mixing the cream cheese and sugar with an electric mixer until smooth. Add the egg, vanilla and salt and keep mixing until it's nice and smooth. Fold through the chocolate chips.

Pour the cream cheese mixture over the brownie batter, spread it out and the swirl it through using a skewer or knife.

Bake the brownie for 30-35 minutes or until it starts to brown on top.

Leave the brownie to cool in the tin.

Slice it into square and serve with restriction.