Preheat oven to 350-degrees and grease an 8-inch by 8-inch square baking dish.

Add the cocoa, flour, sugar, eggs, red food coloring, melted butter, salt, vanilla extract, and vinegar, and mix well.

Spread three-fourths of the batter into the baking dish and set aside (reserving the small amount to top the cheesecake layer).

In another bowl, add the cream cheese and mix with an electric mixer.

Add the eggs, vanilla extract, and sugar and mix well.

Gently spread over the brownie batter.

Dollop the remainder of the brownie batter to the top of the cheesecake layer.

Run a knife through the batter to create a swirl pattern.

Bake for 30 minutes or until a cake tester comes out clean. (You can bake longer if you don't want the brownies to be too fudgy--just mind the top that it doesn't brown too much).

Allow the brownies to cool at room temperature for 30 minutes and move to the refrigerator. Cool in the refrigerator for at least one hour. (Be sure the bottom of the pan isn't too hot before placing it in the refrigerator or it can break the glass).