Preheat oven to 350°F. Line a 9x13" baking dish with parchment paper, and spritz with nonstick baking spray. Set aside.

Make the Brownie Base

Measure the baking chocolate, chocolate chips and butter into a medium-sized glass bowl. Heat in the microwave for 10-15 second increments to melt, stirring after each round of heating, until the mixture is melted and smooth. Set aside.

In another (large) bowl, add the eggs, sugar and vanilla. Using a hand mixer, beat until the mixture is creamy and light. If the chocolate mixture is still hot, add a drizzle of it to the egg mixture to temper the eggs, and stir vigorously. Once tempered, pour the rest of the chocolate into the egg mixture, mixing until combined.

Measure in the flour and salt, and using the hand mixer, mix until combined. It will be dense.

Pour the brownie base mixture into the prepared baking dish and spread with a rubber spatula until an even layer on the bottom of the pan. Set aside.

Make the Pumpkin Cheesecake

In another bowl, blend the cream cheese and pumpkin together using the hand mixer. Mix until light and fluffy.

Add the eggs, mixing until combined. Drizzle in the slightly cooled, melted butter, and stir until incorporated.

When the mixture is smooth, measure in the cinnamon and powdered sugar, mixing on the lowest setting until the ingredients are well-mixed.

Pour this cheesecake layer on top of the brownie mixture in the pan.

Sprinkle chocolate chips on top of cheesecake layer. Sprinkle with cinnamon, if desired.

Bake for 45 to 50 minutes, or until the cheesecake is set.

Let cool for 30 minutes, then slice into individual bars and enjoy warm or cold!