1. Preheat oven to 350 degrees.
2. Mix together cocoa, baking powder, flour, and salt. Set aside.
3. In a large bowl, combine the eggs, melted butter, sugar, and vanilla extract.
4. Beat with a wooden spoon until smooth.
5. Add dry ingredients and stir.
6. Reserve 1/2 cup of the brownie batter for swirling, and spread remaining batter evenly into Silpat Entremet set on an aluminum baking sheet.

Cheesecake Layer

1. In the bowl of an electric mixer, mix cream cheese, sugar, and egg on low speed until smooth. Add in flour and mix until combined.
2. Spread cheesecake layer on top of brownie batter in an even layer.
3. Drop tablespoon sized drops of reserved brownie batter on top of cheesecake layer and swirl gently with a knife.
4. Bake at 350 degrees for 35-36 minutes.
5. Allow to cool, and then refrigerate.
6. Once the cheesecake brownies are completely chilled, you can carefully invert the mold and remove the brownies to a cutting board and cut into 15 squares. Keep refrigerated.