Line 18 x 28cm slice tin with baking paper and pre-heat your oven to 160 degrees celsius.
Place the butter into a microwave safe bowl and cook in 30 second spurts until melted.
Add the butter, cocoa, 1 cup of caster sugar, two eggs, coffee and flour to a large bowl and whisk to combine. Pour the mixture into your prepared tin and use a spoon to cover the base. Set aside until needed.
Into a food processor (or stand mixer with a whisk attachment) place the cream cheese, caster sugar, peppermint essence and the remaining two eggs into the bowl and mix until smooth.
Pour the peppermint cheesecake mixture over the top of the brownie mixture and use a butter knife to swirl to create a ‘marble’ effect.
Place the tin into the oven and cook for 40 - 45 minutes or until set.
Carefully remove the tin from the oven and let it cool completely in the tin before cutting into pieces.