Cranberry Cheesecake Brownies

Ingredients:

For The Brownies: For The Chocolate Drizzle: For The Sugared Cranberries (For The Garnish) Instructions:
 * 1 cup butter, softened
 * 2 cups sugar
 * 4 eggs
 * 1½ teaspoons vanilla
 * ½ cup cocoa
 * 1⅓ cups flour
 * ½ teaspoon salt
 * For The Cheesecake:
 * 8 ounces cream cheese, softened
 * 1¼ cups sugar
 * 1 egg
 * 1 teaspoon vanilla
 * 1 cup cranberries, finely chopped in a food processor
 * ¾ cup semi sweet chocolate chips, melted with 1 teaspoon shortening
 * ¾ cup white chocolate chip, melted with 1 teaspoon shortening
 * 2 cups fresh cranberries
 * 2 cups sugar
 * 2 cups water
 * ¾ cup sugar

For The Brownies: For The Garnish With The Sugared Cranberries: '''Enjoy!!!! :)'''
 * 1) Cream butter and sugar together. Add eggs and vanilla and blend well. Add salt, cocoa and flour and stir to combine. Don’t overbeat.
 * 2) In a medium bowl combine cream cheese, and sugar. Beat until smooth. Add egg. Beat again until smooth and creamy. Add vanilla and cranberries. Mix until well blended.
 * 3) Spoon half of the brownie batter in the bottom of a greased 9X13 pan.
 * 4) Pour the cream cheese mixture over the brownie batter.
 * 5) With a large spoon drop remaining brownie batter over cream cheese mixture and swirl with a knife.
 * 6) Bake at 350 for 30 to 35 minutes. Test doneness with a knife to see if it comes out clean. When done, remove from oven and let cool completely.
 * 7) Melt chocolates separately in microwave safe bowls with shortening in 30 second increments, stirring in between each increment until chocolate is smooth and melted. Drizzle chocolates over cooled brownies.
 * 1) Place cranberries in a medium bowl. Set aside.
 * 2) In a small sauce pan, combine sugar and water over medium heat until it reaches a simmer and sugar dissolves.
 * 3) Remove pan from heat and let it cool for 10 minutes.
 * 4) Once syrup has cooled for 10 minutes, pour the syrup over the top of cranberries. Let cranberries cool completely. Once completely cooled, cover with plastic wrap and refrigerate over night.
 * 5) The next day, drain cranberries.
 * 6) Place ¾ cup sugar in a shallow dish and add the cranberries in small batches coating well with the sugar.
 * 7) Remove from sugar and place cranberries on a a baking sheet. Let stand for 1 hour. Can be stored in an airtight container for 1 week in the refrigerator.