Cup of Yum
1. 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

1. 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.
2. Add 2 large eggs and 1 teaspoon vanilla extract and mix until combined.
3. Add ¼ cup all-purpose flour, ¼ teaspoon salt, and ¾ cup unsweetened cocoa powder and mix until smooth and combined.
4. Add the brownie batter to the prepared baking pan and bake for 12-15 minutes, until the brownies are mostly set.

Cheesecake Layer

1. 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.
2. Add 1 large egg and ½ teaspoon vanilla extract and mix again until smooth and fully combined.
3. 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.
4. 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.
5. Return the pan to the oven and bake for another 20 minutes.
6. 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.