• Preheat the oven to 350℉ and line a 9 x 9 baking dish with parchment paper leaving overhang on two sides.
• Cut the butter into chunks. Add the chopped butter and chocolate to a small saucepan over low-medium heat. Stir until melted and smooth.
• Add the sugar to the melted butter and chocolate and whisk to combine. Pour the the chocolate mixture into a large mixing bowl.
• Then, add the eggs and vanilla extract, whisking until just combined.
• Add the flour, cocoa powder and salt and stir until there are no dry streaks.
• Scoop out ½ cup of the brownie batter and set aside. Pour the rest of batter into the prepared baking dish.
• Spread the strawberry preserves across the layer of brownie batter.

Make the Cheesecake Layer:

• Add the cream cheese and sugar to a new or clean mixing bowl. Beat with an electric mixer on medium until smooth.
• Add in the sour cream and egg and mix until combined. Fold in half of the strawberry slices. Pour the cheesecake mix over the brownies in the baking dish.
• Dollop the reserved brownie batter on top of the cheesecake layer. Take a toothpick and swirl the cheesecake and brownie batter together making a figure-eight with the toothpick. Once you like the pattern of swirls, top with the strawberry slices.
• Bake for 30 minutes on the center rack, or until the the sides of the cheesecake layer are firm and the center jiggles slightly. Let the cheesecake sit on a wire rack at room temperature to cool for 30 minutes. Then move it to the fridge to chill for 2 hours.
• Lift the brownies out of the dish using the parchment overhang. Slice into nine squares and enjoy!