1. Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper. Lightly grease the parchment paper for easy removal.

2. Melt the butter in a microwave-safe bowl or saucepan and allow it to cool slightly.

3. In a large bowl, whisk together the melted butter and granulated sugar until smooth and glossy.

4. Add the eggs one at a time, mixing thoroughly after each addition.

5. Stir in the vanilla extract, cocoa powder, and red food coloring until fully combined.

6. Fold in the flour and salt gently until no dry streaks remain.

7. Stir in the white chocolate chips and dark chocolate chunks if using.

8. In a separate bowl, beat the cream cheese until smooth.

9. Add the powdered sugar, egg, and vanilla extract to the cream cheese and mix until creamy and lump-free.

10. Pour most of the brownie batter into the prepared pan, reserving a few spoonfuls for the top.

11. Spread the cheesecake mixture evenly over the brownie batter.

12. Drop the remaining brownie batter over the cheesecake layer in small spoonfuls.

13. Use a knife or skewer to gently swirl the layers together to create a marbled effect.

14. Bake for 30 to 35 minutes or until the edges are set and the center is slightly soft.

15. Allow the brownies to cool at room temperature for 30 minutes, then chill in the refrigerator for at least 1 hour before slicing.

16. Slice into squares and serve chilled or slightly warm.