Preheat oven to 180°C. Line a small cake tin (between 15-20cm will work) with baking paper.
Melt butter in a small pot on low heat. Place brownie mix in a large bowl, and pour in melted butter, mixing to combine. Brew coffee and allow to cool to room temperature.
Place first two eggs and vanilla in a large bowl or bowl of your stand mixer and use electric beaters to beat until light and fluffy, about 4 minutes. Fold eggs into brownie mix. Transfer to prepared dish.
Place room temperature cream cheese in a bowl and whisk together with sugar, egg and coffee. Whisk until no big lumps remain, then dollop on top of brownie batter and spread out evenly.
Transfer prepared dish and bake for about 45 minutes, until cream cheese is mostly set. Once you remove it from the oven, it may look wrinkly, but don’t worry about that, it is normal.
Allow to cool for 10 minutes, then place in fridge to cool for about 30 minutes. Dust with cocoa powder and serve.