• Preheat the oven to 170° Celsius

for the brownie mixture

• Place the chocolate and butter into a glass mixing bowl and set over a bain-marie
• Melt over a medium temperature and then set aside to cool
• Place the eggs and fructose into a stand mixer bowl
• Use the baloon whisk to beat until pale and thick
• Pour the chocolate into the mixture and stir to combine
• Fold in the flour, salt, cherries and vanilla extract
• Pour into a lined brownie tin

for the cheesecake mixture

• Place all of the ingredients into a stand mixer bowl
• Use the baloon whisk to beat until smooth and well combined
• Drop spoonfuls of half of the mixture into the brownie mixture
• Fold through using a spatula to create swirls and repeat with the rest of the mixture
• Bake for 50 minutes until just nearly set
• Remove from the oven and leave to cool in the tin before cutting into squares