1. Preheat the oven to 350°F (180°C). Line a 9×9 (23x23cm) inches square baking pan with baking parchment, grease lightly, and set aside.

2. For the cream cheese topping mix cream cheese, sugar, egg, and vanilla extract until well combined. Set aside.

3. Add butter and chopped chocolate for the brownie batter to a microwave-safe bowl and melt in the microwave. Mix until you get a smooth chocolate sauce. Let it cool down a moment if hot. Add both sugars, salt, and vanilla extract and mix until well combined. Next, add the eggs and mix in. Add the flour and fold in. Pour the chocolate batter into the prepared baking pan and spread evenly. Pour the cream cheese mixture (carefully) on top of the batter. Spoon the cherry pie filling or compote all over the cream cheese mixture and bake the brownies for about 45-55 minutes. With my oven, the brownies are usually perfect around the 50-minute mark. The cheesecake layer should have gotten some color around the edges but in the center, it can still wobble a bit if you tap the baking pan.

4. Take out of the oven and let cool down for about 30 minutes. Spread some more cherry pie filling/compote on the brownies if you like (it’s optional) and let them cool down and firm up for at least 2 more hours or overnight (maybe even some time in the fridge) before cutting and serving.