• Preheat the oven to 350 degrees Fahrenheit. Line an 8 x 8 x 2-inch baking pan with parchment paper, leaving a 1-inch overhang on either side, and spray with nonstick cooking spray. Set aside.

Brownie Layer

• In large bowl, add ½ cup room-temperature unsalted butter , ½ cup granulated sugar, and ½ cup lightly packed light brown sugar and beat with a hand mixer or a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes.
• Add 2 large eggs and 1 teaspoon vanilla extract and mix until combined.
• Add ¼ cup all-purpose flour, ¼ teaspoon salt, and ¾ cup unsweetened cocoa powder and mix until smooth and combined.
• Add the brownie batter to the prepared baking pan and bake for 12-15 minutes, until the brownies are mostly set.

Cheesecake Layer

• While the brownies bake, prepare the cheesecake layer by adding 8 ounces room-temperature cream cheese and ¼ cup granulated sugar to a medium bowl. Beat with a hand mixer until smooth and creamy, scraping down the sides and bottom of the bowl as needed to ensure all of the cream cheese is incorporated and no lumps remain.
• Add 1 large egg and ½ teaspoon vanilla extract and mix again until smooth and fully combined.
• Spoon the cheesecake mixture on top of the pre-cooked brownies and carefully smooth out with a rubber spatula. Be gentle so you don't pull at the delicate brownie layer beneath it.
• Drizzle 2 tablespoons strawberry sauce, on top of the cheesecake layer. Use the very tip of a butter knife to gently swirl the strawberry sauce into the cheesecake, again being careful not to disturb the brownies beneath the cheesecake layer.
• Return the pan to the oven and bake for another 20 minutes.
• Allow the brownies to cool for about 20 minutes on the counter before placing the pan in the fridge to chill for 2-3 hours before cutting and serving.