Ingredients: For the brownie batter: 4 large eggs 1¼ cups baking cocoa 1 teaspoon salt 1 teaspoon baking powder 1 Tablespoon instant espresso powder, mixed with 2 teaspoons water 2 teaspoons vanilla extract 2¼ cups sugar 1 cup unsalted butter, melted 1½ cups all-purpose flour For the cheesecake filling: 1 (8-oz.) package cream cheese, softened 3 Tablespoons sugar 1 large egg yolk Directions: Step 1: Preheat the oven to 350ºF. Step 2: In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined. Step 3: Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside. Step 4: In a separate bowl, prepare the cheesecake filling by stirring together the cream cheese, sugar and egg yolk until well combined. Transfer the mixture to a pastry bag or plastic bag. Step 5: Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous amount of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter. Step 6: Bake for about 12 minutes, or until a toothpick inserted comes out clean. Step 7: Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to continue cooling, or enjoy warm.