• Preheat your oven to indicated temperature on box mix or brownie recipe. Mine was 350F.
• Lightly spray an 9-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Alternatively, line a 9 inch square pan with foil and spray lightly with cooking spray. Set aside.
• Prepare the brownie mix as directed using ingredients indicated on the box. Stir in chocolate chips and set aside.

Cheesecake Layer

• Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.
• Add in the sugar and beat until combined. Beat in the egg and vanilla extract until smooth.
• Add in pumpkin and pumpkin pie spice and mix until smooth and combined.
• Spread half of the brownie batter into the prepared pan and smooth the top with a spatula.
• Spoon the cheesecake filling over the top of the brownie batter and carefully spread into a thin layer with an offset spatula.
• Spoon the remaining brownie batter over the top and drag the tip of a knife through the batter to create a swirl pattern.
• Bake for 40 to 45 minutes or until an inserted toothpick comes out with a few moist crumbs. (Watch the brownies closely after 40 minutes. Don't rely on the time so much as the inserted toothpick.)
• Let cool completely in pan. Use the parchment paper or foil overhang to pull the brownies out and cut into squares.
• Store leftovers in an airtight container.