Making Easy Brownie Bottom Mini Cheesecakes involves a few simple steps:

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
2. Prepare the Brownie Base: In a medium bowl, whisk together the melted butter and sugar until well combined. Add in the eggs and vanilla extract, stirring until smooth.
3. Mix Dry Ingredients: In another bowl, mix together the cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. Spoon Brownie Batter: Distribute the brownie batter evenly among the muffin cups, filling each about halfway.
5. Prepare the Cheesecake Layer: In a separate bowl, beat the softened cream cheese and sugar until fluffy. Add the egg and vanilla extract, mixing until smooth and creamy.
6. Top with Cheesecake Mixture: Spoon the cheesecake batter over the brownie base in each muffin cup, filling them to the top.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set and slightly jiggles in the center.
8. Cool: Remove from the oven and let the cheesecakes cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely.
9. Chill: Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
10. Top and Serve: Add your chosen toppings like chocolate chips or fruit before serving.