In a bowl, add chocolate and butter. Melt them over a double boiler. Be careful do not apply to strong heat as it can affect the chocolate texture and will not be smooth. Make sure they are well melted. Set aside for cooling.

In a large mixing bowl, add the sugars and eggs. I recommend to use an electric mixer. Mix on high speed until the batter is creamy, pale and volume doubled.

Add in vanilla extract and salt. Mix until combined.

Add in the melted chocolate mixture. Mix until well combined.

Sift in the dry ingredients, flour and cocoa powder. Fold in until combined. Do not over mix.

Scoop out 2 tablespoon of the brownie batter into a small bowl. Set it aside for later use.

Transfer the remaining batter into an 8x8 inch prepared pan, grease and lined with parchment paper. Level the surface with the spatula.

Set aside for time being while working on the cheesecake layer.

In a mixing bowl, add cream cheese (room temperature or softened). Use a spatula to soften by pressing and folding.

Add in the sugar and vanilla extract. Mix vigorously until well combined.

Add eggs, one at a time. Mix until combined.

Transfer the cheese batter on top of the brownies layer. Even the surface.

From the 2 tablespoon scoop of brownie batter just now, add 2 teaspoon of hot water. Mix until well combined. Place the small dollops in random spots on the cheese batter. Use a skewer to draw the floral art.

Bake in preheated oven at 160°C/320°F for 35 minutes.

Let the cake cool in the pan. Then refrigerate for 1-2 hours to firm up the cheesecake and before slicing.

Cake will be ready to serve.