Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper.

In a medium saucepan over low heat, melt the butter. Remove from heat and whisk in the sugar until combined.

Fold in the eggs one at a time, followed by the vanilla extract until the mixture is smooth and shiny.

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually mix in the dry ingredients to the wet mixture until just combined.

Stir in the red food coloring until evenly distributed.

Pour half of the brownie batter into the prepared dish and spread it evenly.

In a large bowl, beat the softened cream cheese until creamy. Gradually add the sugar and mix well.

Add the eggs one at a time, ensuring each is well incorporated before the next. Stir in the vanilla extract.

If using, add the flour for extra stability and mix until smooth.

Spread the cheesecake mixture over the brownie base.

Pour the remaining brownie batter on top of the cheesecake layer and gently swirl it with a knife.

Bake in the preheated oven for about 35-40 minutes, until a toothpick inserted comes out with a few moist crumbs.

Allow the brownies to cool completely in the baking dish before slicing into squares.