5. Reserve about 1/3 cup of the brownie batter to be swirled on top later. Spread the rest of the batter into your prepared pan. Pour your cheesecake filling over and smooth to cover the brownie batter. Then with a spoon drop tablespoons of the reserved brownie batter evenly over the cheesecake filling. With a clean knife, run the knife through the filling in a criss-cross pattern to swirl the brownie and cheesecake together.