• Preheat the oven to 350°F. Line a 9x13-inch pan with parchment paper and spray lightly with cooking spray.

To Make The Brownie Batter:

• Add the butter and sugar to a large saucepan and melt over medium heat. Stir often and cook until the sugar is melted and the mixture looks shiny, about 3 minutes. Remove from the heat.
  
• Stir in the flour, cocoa powder, salt, baking powder, espresso powder, and vanilla until combined. Let the mixture cool for 5 minutes.
  
• Whisk in the eggs one at a time, stirring until the batter is smooth and glossy.
  
• Gently fold the chocolate chips into the batter. Set aside.
  

To Make The Cheesecake Batter:

• In your mixing bowl, beat the cream cheese until smooth.
  
• Add the sugar and flour and mix until combined.
  
• Add vanilla and cream. Beat until smooth.
  
• Add the eggs and continue beating until the batter is smooth.
  
• Spoon half of the brownie batter into the parchment-lined pan and spread it into an even layer. Then pour the cheesecake batter over the top and spread it gently.
  
• Melt the cookie butter in the microwave for 15 to 20 seconds or until it's thin enough to spoon over the cheesecake batter.
• Dollop the remaining brownie batter and cookie butter over the cream cheese batter. Use a knife or chopstick to swirl them together.
  

To Bake And Serve The Cake:

• Bake for 40 to 45 minutes, or until the edges are set. Insert a toothpick near the center. It should come out fairly clean with only a few crumbs. If there's any wet batter on the toothpick, bake for an additional 3 to 5 minutes.
  
• Let the brownies cool completely in the pan, about 2 hours. For cleaner slices and even better texture, cover the pan and refrigerate your brownies overnight.