Red Velvet Cheesecake Brownies

We have a triple threat here: rich red velvet, gooey, fondant brownies, and tangy cheesecake combine to form a dessert bar that everyone will love. These Red Velvet cheesecake brownies are decadent, but not too sweet, thanks to the curl of cheesecake and the delicious zest of good old brownies. They are cut very cleanly, but remain sticky and soft. If you like brownies to be fudged, bake them at the end of a 30-minute casserole. To make the brownies crisper, bake longer, up to 35 minutes. Line the pan with parchment so they don't stick to the pan and are much easier to slice.
Preheat the oven to 350°F. Prepare the dough: Brush a 13-inch x 9-inch baking dish with baking spray. Line the bottom and sides of the pan with parchment paper, leaving a 2-to 3-inch protrusion on the sides. Lightly brush parchment paper with baking spray.Heat the butter and chocolate in a large microwave-safe bowl on high power until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds. Whisk with sugar. Add the eggs 1 at a time, beating until smooth after each addition. Whisk with food coloring and vanilla.Whisk together the flour, cocoa, and salt in a separate bowl; beat with the butter mixture until smooth. Pour the batter into the prepared baking dish.Prepare the cream cheese mixture: Beat the egg whites, cream cheese and sugar in an electric mixer with a spatula attachment on medium speed until smooth, about 2 minutes. Add the flour and vanilla; beat on low speed until smooth, about 1 minute.Use heaping spoons to roll the cream cheese into the batter; mix gently with a knife to create a marbled effect.Bake in the preheated oven until a wooden stick inserted in the middle of the brownie comes out clean, 30-35 minutes. Allow to cool completely in a baking dish on a wire rack for about 1 hour.