Preheat the oven to 350 degrees and line an 8 x 8 pan with parchment paper leaving an overhang on 2 sides or spray the pan with cooking spray.

Combine butter and chocolate in a medium saucepan over low heat until melted, stirring often.

Pour the mixture into a large bowl and let cool for 5 min.

Add the sugars and stir to combine.

Add the eggs and stir until combined.

Add the cocoa powder, flour and salt and stir until combined.

Pour the batter into the prepared pan, smoothing the top.

Place a layer of oreos over the brownie batter in 4 rows and 4 columns with 4 oreos in each for a total of 16 oreos.

Using a stand mixer with the paddle attachment or a hand mixer, combine softened cream cheese and sugar, mixing until incorporated, about 1 minute.

Add the eggs, one at a time, mixing about 30 seconds each time. Add the vanilla and mix until incorporated.

Pour the cheesecake filling over the oreos and brownie batter, smoothing the top.

Chop the remaining oreos coarsely and sprinkle over top the cheesecake filling.

Let the brownies cool and then place them into the refrigerator for at least 2 hours before serving.