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This was given to me by a friend from uni who makes it once a year.  I believe it was a Nigella recipe from Delicious magazine several years ago. 

Ingredients:
200g 70% chocolate, melted
200g softened butter
400g caster sugar
5 eggs
110g plain flour + 1/2 tsp bicarbonate of soda
400g Philadelphia
vanilla extract
fresh raspberries

For the brownie layer:
Cream the butter and 250g of the sugar, then beat in 3 eggs one by one.  Stir in the chocolate and sift in the flour.  Pour most of it into the lined and buttered dish, leaving enough to swirl the top layer later.  A few tablespoons left over will be plenty.

For the cheesecake layer:
Mix the cream cheese with the remaining sugar until smooth.  Beat in the remaining 2 eggs and the vanilla, a teaspoonful or so.  Pour over the chocolate layer in the dish. 

To finish:
Plop the remaining brownie mix over the cheesecake layer and gently swirl through with the point of a knife.  Dot with the raspberries and bake at 170C for 40-50 minutes. 

Notes:
I'll be tempted to add a layer of raspberries between the cheesecake and brownie next time.  During the mixing stage, I considered adding a spoonful of cocoa to boost the brownie flavour but am glad I didn't: it's very rich as it is.  Make sure it's completely cool before slicing into squares and removing from the dish.  The recipe called for a lamington pan, 20cm by 30cm, but I used a stoneware oven dish that was a few centimetres smaller and it was fine.  It doesn't rise much.  Strawberries in place of the raspberries might be nice.

Dandy.