Preheat oven to 325 F

Grease your springform pan with 1 tbsp melted butter

Crumb your brownies and mix with 3 tbsp melted butter, press onto the pan evenly

Mix your ricotta cheese until well blended, smooth, and fluffy

Add in eggs, sugar, and milk, process for 4 minutes

Pour 2 1/3 cup white batter onto crumbs, place pan into a larger pan, and add at least 1 inch water (au ban marie), bake for 10 minutes

Meanwhile, mix the rest of the batter with the essence

After 10 minutes, take out the pan; using a soup spoon, spoon mocha coffee batter all over white batter as if you were making a marble effect

Return pan into the oven, and bake cheesecake for another 1 1/3 hour until center slightly set.

Occasionally, check the pan if it needs more water every now and then

Cool cheesecake on rack for 30 minutes, then refrigerate overnight