Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal later.
In a mixing bowl, beat the cream cheese and 1/3 cup of granulated sugar together until smooth. Add in one large egg and 1 teaspoon of vanilla extract, mixing until fully incorporated. Set this creamy mixture aside.
In a large saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and stir in 2 1/4 cups of granulated sugar and 1 1/4 cups of Dutch-process cocoa. Mix until combined, then stir in 1 teaspoon of baking powder, 1 teaspoon of salt, and 1 tablespoon of vanilla extract.
Add the 4 large eggs to the chocolate mixture, one at a time, mixing well after each addition. Gradually fold in 1 1/2 cups of all-purpose flour until fully integrated. Finally, stir in 1 cup of chocolate chips for that extra chocolatey goodness.
Pour half of the brownie batter into the prepared baking pan and spread it evenly. Next, dollop the cheesecake filling over the brownie layer, spreading it gently. Then, pour the remaining brownie batter on top, spreading it evenly.
Carefully place the halved LINDOR chocolate truffles on top of the brownie batter, pressing them in slightly to ensure they bake into the brownies.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Once baked, remove the pan from the oven and allow it to cool completely. Use the parchment paper overhang to lift the brownies out, then cut into squares.
