Preheat the oven to 350°F (175°C). Line a 9x9 inch pan with parchment paper, leaving some overhang.

Melt 1.5 cups semisweet chocolate chips with 0.75 cups melted unsalted butter in a microwave-safe bowl or small saucepan. Stir until smooth and cool slightly.

In a medium bowl, whisk together 1.5 cups granulated sugar and 3 large eggs until glossy. Add 1 tsp vanilla extract.

Pour the cooled chocolate and butter mixture into the egg mixture. Stir to combine.

Add 1 cup all-purpose flour and 0.5 tsp salt to the mix and stir until just combined.

Spread half of the brownie batter into the lined pan, smoothing the top.

In a clean bowl, beat 8 oz softened cream cheese until smooth. Add 0.5 cup powdered sugar and 1 tsp lemon juice, beating until creamy and free of lumps.

Spread the cheesecake layer evenly over the brownie layer.

Spoon the remaining brownie batter over the cheesecake layer and use a knife to swirl it gently.

Top with 1 cup halved maraschino cherries, pressing them lightly.

Bake in the preheated oven for 30 to 35 minutes. Check at 30 minutes; the center should be mostly set but may still be slightly soft.

Remove from the oven and cool on a rack for about 1 hour, then chill in the fridge for at least 2 hours before cutting.