Preheat the oven to 350°F (175°C). Line a muffin pan with cupcake liners or lightly grease it.

In a small saucepan, melt the butter and chocolate together until smooth. Remove from heat and stir in the sugar.

Add the egg and vanilla extract, mixing until smooth. Stir in the salt and flour until combined.

Divide the brownie batter evenly among the 12 muffin cups.

Bake for about 10 minutes, until the tops appear just set.

Using an electric mixer, beat the cream cheese, egg, sugar, and vanilla extract until the mixture is smooth and creamy.

Spoon the cheesecake batter over the partially baked brownie layer, filling each cup just over ¾ full.

Bake for 12–15 minutes, until the tops appear dry and the centers slightly jiggle when shaken.

Avoid overbaking, as this may cause the cheesecakes to crack.

Allow the cheesecakes to cool completely at room temperature for about 1 hour, or chill in the refrigerator for 30 minutes.

Beat the heavy whipping cream, sugar, and vanilla extract until medium peaks form.

Pipe or spoon whipped cream onto the mini cheesecakes.

Drizzle with chocolate sauce, caramel sauce, or berry compote and garnish with fresh berries if desired.