1. Start with the cherry topping. Wash and pit the cherries. Add the sugar, cornstarch, lemon juice, vanilla extract, and some of the water to a pot and mix until smooth. Add the pitted cherries and heat up. Let cook over medium-low heat while stirring constantly until the liquid has thickened and the cherries are a bit softer. If the liquid is thickening too much before the cherries are done, add some more water and continue cooking. You want a nice red and thick compote with partially soft cherries. Remove from the heat and let cool down.

2. Preheat the oven to 350°F (175°C). Grease a 9×9 inches (23x23cm) square baking tin lightly and line with baking parchment. Set aside.

3. For the cheesecake topping add the cream cheese, sour cream, and sugar to a bowl and mix until well combined. Add the egg and vanilla extract and mix well. Set aside.

4. Melt the butter and mix with the cocoa powder and espresso powder. Transfer to a large bowl and let cool down a bit. Add the brown sugar, vanilla extract, and salt and mix until well combined. Add the eggs and mix in. Add the flour and the milk and fold in. Pour about 3/4 of the batter into the prepared baking tin and spread evenly to get a smooth layer. Pour the cream cheese mixture on top and spread evenly as well. Use a spoon and place small dollops of the cherry topping all over the cream cheese mixture. Place small dollops of the remaining brownie batter in the spaces between the cherry topping. Use a spoon to swirl the cherry topping, cream cheese mixture, and brownie batter a bit if you like. Bake for 40-45 minutes until the edges are set. Take out of the oven and let cool down completely – at least 2 hours.

5. To serve cut into squares and top with whipped cream and some fresh cherries (optional).