Preparation Steps

• Preheat the oven to 350°F (180°C) and line a deep 8x12 inch baking tin with baking parchment. Leave a little of the parchment overhanging the tray to make it easier to get the brownie out later.
• Melt the dark chocolate and butter together in the microwave in 30-second bursts, stirring each time, or melt in a bowl over simmering water. Stir and leave to cool slightly.
• Whisk the eggs and sugar in a large bowl with an electric whisk until thick and creamy.
• Slowly whisk again and pour in the melted chocolate and butter in a thin stream at the side of the bowl, whisking all the time to prevent the eggs from scrambling.
• Sieve the flour, cocoa powder, and baking powder over the mixture, then add the ground almonds. Gently fold into the mix in a figure-of-eight motion to keep the air in.
• Pour the mixture into the prepared baking tray and use a palette knife to spread it evenly to the edges.
• Place in the oven and bake for 30 minutes.
• Meanwhile, make the cheesecake mixture. Whisk the cream in a large bowl with an electric whisk until it holds its shape. Add the cream cheese, confectioners' sugar, vanilla extract, and a pinch of salt, then whisk until combined. Cover and refrigerate until needed.
• Once the brownies are cooked, take them out of the oven and let them cool in the tray. When cool, lift the brownie out using the baking parchment and place on a chopping board.
• Spread the cheesecake mixture evenly over the cooled brownie, then dollop the cherry pie filling on top.
• Carefully cut the brownie into 20 pieces (approximately 5x4 grid) using a sharp knife.
• Serve immediately, or cover and refrigerate for up to a day. Allow to sit at room temperature for about an hour before serving for a softer texture.