1

Preheat oven to 325°F. Line 12x17x1-inch baking pan (also known as a jelly roll pan/ or half sheet pan) with buttered parchment paper or foil.

2

Prepare brownie layer: Melt butter and chocolate in top of double boiler (or carefully- in short bursts- in the the microwave). Set aside to cool slightly.

3

In a large bowl, whisk 6 eggs, brown sugar, and 1½ cups granulated sugar together. Stir in 3 T. vanilla, salt, melted butter/chocolate, flour and cocoa. Pour into prepared pan and spread to the sides.

4

Prepare cheesecake layer: Beat cream cheese using a mixer on medium speed until fluffy. Add remaining eggs, sugar, vanilla and cornstarch; beat until smooth and dollop all over the chocolate layer. Gently use a spoon to spread out evenly over the chocolate, trying not to dig into the chocolate layer. If you're patient, it works out just fine.

5

Whisk together jam and pumpkin butter in a small bowl. Drop spoonfuls onto cream cheese layer and draw swirls using a knife. Try to stay inside the cream cheese layer only and don't pull up the chocolate with the knife.

6

Bake until center tests clean, about 40 minutes. Cool completely before cutting.