• Preheat your oven to 350 degrees.
• Take your jelly roll pan and spray with non-stick spray (Baker’s Joy)

Start by making your brownie base

• In a large bowl, whisk your flour, sugar, cocoa powder, salt, and baking powder. Set aside.
• In another bowl, combine your eggs, vegetable oil, milk (2 Tbsp.), vanilla, white vinegar, and red food coloring.
• Stir in your wet ingredients in with your dry ingredients. Stir until completely combined. It will be thick.
• Remove a 3/4 cup of the brownie mixture and set aside in another bowl. Whisk in the rest of your milk (3 Tbsp.).
• Pour your brownie mixture into the jelly roll pan. Smooth out the batter to the edges of the pan.

Now, let’s make our cheesecake

• In a bowl, beat with a stand/hand mixer your cream cheese and sugar until fluffy. Add your eggs and vanilla and beat until smooth.
• Pour your cheesecake mixture on top of the brownie mixture and spread to the edges.
• Drop spoonfuls of the brownie mixture you set aside on top of the cheesecake mixture in the pan.
• With a knife, drag the tip throughout the mixture to create swirls.
• Bake for 25-30 minutes or until the center is set. You don’t want it to bubble or crack. That means it has over-baked.
• Let it cool completely before cutting your hearts out with a cookie cutter.