Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Melt 1 cup of unsalted butter in a large mixing bowl, then stir in 1 ½ cups of granulated sugar and 1 cup of brown sugar until well combined. Add in 4 large eggs, one at a time, mixing thoroughly after each addition along with 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, and ½ teaspoon of salt until evenly distributed. Gradually fold this dry mixture into the wet ingredients, ensuring a smooth brownie batter forms. Incorporate 1 cup of semi-sweet chocolate chips for extra flavor, then pour the batter into the prepared springform pan.

Bake the brownie base in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Once baked, remove the pan from the oven and let the brownies cool completely in the pan.

Lower the oven temperature to 325°F (160°C). In a large mixing bowl, beat 16 oz of softened cream cheese until smooth and creamy. Gradually add in 1 cup of granulated sugar, blending well. Next, mix in 2 large eggs and 1 teaspoon of vanilla extract until fully incorporated, followed by ½ cup of cooled brewed coffee.

Sprinkle in 1 tablespoon of all-purpose flour to stabilize the cheesecake batter, mixing gently until just combined. Ensure no lumps remain for a velvety texture. Now, pour this rich coffee cheesecake mixture over the cooled brownie base in the springform pan.

Bake the assembled Coffee Brownie Cheesecake for 50-60 minutes, or until the edges are set while the center retains a slight jiggle. Once baked, turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.

After cooling in the oven, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, or preferably overnight.

Once fully chilled, carefully remove the cheesecake from the springform pan. Slice into wedges and consider serving with whipped cream or chocolate shavings.