Brownie Base:
8 ounces bittersweet or semisweet chocolate
1/2 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup all-purpose flour
1 teaspoon instant espresso powder

Cheesecake topping:
One 8-ounce package cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 tablespoon all-purpose flour
3 tablespoons heavy cream or whole milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 ounces bittersweet chocolate, melted

Make the brownie base:
1. Position a rack on the lowest shelf of the oven and another above it and preheat to 325 degrees F. Place a shallow roasting pan half full of hot
water on the lowest rack. Line a 9-inch square baking pan with alum-
inum foil, and coat the foil with nonstick cooking spray or butter.
2. Melt the bittersweet chocolate and set aside.
3. Place the butter and sugar in a large bowl and, using a hand-held electric mixer, beat until creamy, about 1 minute. Add the eggs one at a time,
followed by the vanilla extract and salt. Stir in the melted chocolate,
espresso powder and the flour by hand. Spread the batter into the
foil-lined baking pan.