Preheat oven to 350°F with a rack in the center. Line an 8×8 pan with foil or parchment paper, leaving overhang on two sides. Grease the foil/parchment.

Combine granulated sugar and hot butter in a large bowl. Stir briefly, then let sit for 5 minutes. Whisk vigorously for 30 seconds. Add eggs, water, and vanilla extract, whisking for another 30 seconds. Remove whisk.

Sprinkle cocoa powder, flour, and salt over wet ingredients. Stir until glossy and well combined. Reserve one third of the brownie mixture for swirling. Stir chocolate chips into remaining batter and spread in prepared pan.

Using a mixer, beat cream cheese until smooth. Add sugar, flour, egg white, and vanilla. Beat until combined, scraping sides as necessary. Do not overbeat.

Alternate dropping cream cheese and reserved brownie batter over the batter in the pan. Use a knife to swirl together, creating visible swirls. Bake for 32-37 minutes until mostly set with slight jiggle in cheesecake areas. Avoid overbaking.

If cheesecake swirls darken, loosely cover with foil for the last 5 minutes. Remove from oven and cool completely on a rack for several hours.