Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl, melt unsalted butter, then stir in granulated and brown sugars until well combined.

Once cooled slightly, mix in eggs and vanilla extract until silky.

In a separate bowl, combine all-purpose flour, cocoa powder, and salt, then gradually fold into the wet mixture along with chocolate chips.

Bake for 25-30 minutes until a toothpick inserted reveals moist crumbs. Allow to cool completely.

Lower the oven temperature to 325°F (160°C). In a large mixing bowl, beat softened cream cheese until smooth and creamy.

Gradually add granulated sugar, mixing until fluffy. Incorporate eggs and vanilla extract, followed by cooled brewed coffee and flour.

Pour this cheesecake mixture over the cooled brownie base, spreading it evenly.

Bake for 50-60 minutes; the edges should firm up, leaving the center with a hint of jiggle.

Once baking time is complete, turn off the oven and leave the door ajar for one hour.

Afterward, transfer it to the refrigerator and chill for at least 4 hours or overnight.

When ready to serve, run a knife around the edges of the springform pan before gently releasing the sides.

Slice with a warm knife, create clean cuts, and optionally garnish with whipped cream, chocolate shavings, or coffee beans.