Line an 8x8 or 9x9" (the smaller will yield slightly thicker brownies) baking pan with aluminum foil and lightly grease it with non-stick cooking spray.

Use a double boiler or a microwave/microwave safe bowl to melt the butter and chocolate together. Stirring together until they're completely melted and the chocolate is very smooth. Set it aside to cool for a bit.

In a large bowl, whisk together the sugar, eggs, vanilla extract and red food coloring. Add in the chocolate mixture and stir until smooth. The batter should be red, but if you don't think it's red *enough*, add an extra 1/2 tsp of red food coloring. Add flour and salt into the bowl and stir until everything is just combined and no streaks of the dry ingredients remain.

Pour the brownie batter into the prepared pan and use a spatula to spread it out into an even layer.

In the bowl of a stand mixer, beat together the cream cheese, sugar, egg and vanilla extract until the mixture's smooth. Use a large spoon to drop the cheesecake mixture in dollops onto the top of the prepared brownie batter. Use a butter knife to gently swirl the two batters together.

Bake at 350 degrees for 35-40 minutes, or until the brownies and cheesecake are both set. A knife, or toothpick, inserted into the middle of the cheesecake mixture should come out clean and the edges will be lightly browned.

Allow the brownies to cool in the pan completely before slicing and serving, either at room temperature or chilled.