Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.

In a medium saucepan, melt the unsalted butter over low heat, then stir in the granulated and brown sugars. Allow cooling slightly before adding the eggs and vanilla extract.

In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Fold dry ingredients into the butter and sugar mixture, then gently fold in the chocolate chips.

Pour the brownie batter into your prepared pan and smooth the top. Bake for 25-30 minutes until a toothpick comes out with a few moist crumbs.

Let the brownies cool in the pan on a wire rack until completely cooled.

Lower the oven temperature to 325°F (160°C). Beat the softened cream cheese until smooth, gradually add granulated sugar, and mix in eggs and vanilla extract.

Mix in cooled brewed coffee and flour until smooth. Pour this cheesecake batter over the cooled brownie layer.

Bake cheesecake for 50-60 minutes until the edges are set while the center jiggles slightly. Turn off the oven and cool for about an hour.

Cover the cheesecake and refrigerate for at least 4 hours or overnight for the best flavor.

Carefully remove from the springform pan, slice, and serve.