• Pre-heat your oven to 395f/200c/180c Fan. Line 12 muffin holes with cupcake/muffin liners.
• In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternately, use a double boiler: add the chocolate to a heatproof bowl and rest this on a small saucepan of simmering water. Make sure the bowl doesn't touch the water, stir occasionally.
• In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between. 
• Now, add the melted chocolate slowly (check it first, to make sure it isn't so hot that it will cook the eggs) and combine once again. 
• Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. 
• Scoop the brownie batter into each lined muffin cup.

For the Cheesecake

• Make the cheesecake topping by whisking all ingredients in a bowl until smooth. Pour this over each of the brownie cups.
• Bake 15-20 minutes, until just golden on top. Remove and let cool before serving.