Roasted Strawberry Jam

1. Preheat the oven to 350°
2. Slice off the stems of the strawberries and then slice the berries in half.
3. Toss strawberries with 2 TBSP of sugar, then spread in an even layer on a parchment lined baking sheet.
4. Roast for 15 minutes. Cool.
5. Puree strawberries in a blender or food processor. You can strain the seeds if you want – I didn't.
6. In a small saucepan, combine 1 C of the strawberry puree, water, sugar, and lemon juice.
7. Cook on medium heat for 10 minutes, or until it starts to thicken. It will continue to thicken as it cools. Set aside.

Cheesecake Batter

1. Beat the cream cheese with a hand mixer for 3 minutes, or until it is light and fluffy.
2. Add the remaining ingredients – egg, sugar, salt, and vanilla – mix to combine. Set aside.

Brownie Batter & Assembly

1. Melt the butter in a large bowl.
2. Add in the chopped chocolate and whisk until the chocolate is melted and the mixture is smooth. Allow to cool slightly (3 minutes)
3. Add the eggs and whisk for 3-5 minutes – until batter is smooth and shiny.
4. Add vanilla and salt. Whisk.
5. Add flour and cocoa powder. Whisk until no streaks of flour remain.
6. Pour into a 9X9 baking dish lined with parchment paper. Spread batter evenly with a rubber spatula.
7. Top with cheesecake batter. Spread cheesecake batter evenly.
8. Dollop strawberry jam all over and swirl with a toothpick or butter knife.
9. Bake at 350° for 30-35 minutes. Or until a toothpick comes out with a few moist crumbs attached.
10. Allow to cool completely. Slice and enjoy!