Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs, vanilla extract, and red food coloring. Stir until well combined.

Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet ingredients until just combined.

In a separate bowl, beat the softened cream cheese and sugar together until smooth. Add the egg and vanilla extract, beating until the mixture is creamy and free of lumps.

Pour about 3/4 of the red velvet brownie batter into the prepared baking pan, spreading it evenly.

Carefully pour the cheesecake layer over the brownie layer, spreading it gently to the edges.

Drop spoonfuls of the remaining red velvet batter on top of the cheesecake layer. Use a knife or toothpick to swirl the red velvet batter through the cheesecake to create a marbled effect.

Bake for 30-35 minutes, or until the center is set and a toothpick inserted into the center comes out mostly clean.

Let the brownies cool completely in the pan on a wire rack before removing them. For cleaner cuts, chill the brownies in the refrigerator for at least 30 minutes before slicing.

Slice the brownies into squares and serve them as is, or with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.