• Preheat oven to 350°F and line a 9x9 baking tin with parchment paper

Make the cheesecake topping

• In a medium mixing bowl, add the cream cheese and granulated sugar. Use a hand mixer or stand mixer fitted with a paddle attachment to beat on medium speed until smooth and well-incorporated. Beat in the vanilla extract and egg yolk, scraping down the sides of the bowl as needed. Beat in the flour and hojicha powder until well-incorporated. Set aside.

Make the brownie batter

• In a pot over low-medium heat, add the dark chocolate and butter. Stir frequently until melted.
• Remove from heat and immediately add the granulated sugar and brown sugar and mix until dissolved. Whisk in the eggs and vanilla extract. Use a spatula or wooden spoon to fold in the salt, cocoa powder, and flour. The batter should be quite thick.
• Pour about 2/3 of the batter into the prepared baking tin and use a spatula to spread evenly along the bottom of the tin. Alternate adding spoonfuls of the hojicha cream cheese filling and the remaining brownie batter. Use a butter knife to draw lines through the batter to swirl in the cream cheese filling and create a marbled pattern.
• Place in the middle rack of the oven and bake for 30 - 35 minutes until a toothpick comes out clean.
• Remove from the oven and let cool completely in the tin before slicing. Once the brownies have cooled, slice into 16 pieces. Store leftover brownies in airtight containers at room temperature for up to a week.