Set the oven to 180 C / 350 F . You'll need a square cake tin 23 cm x 23 cm (9 inx 9 in) sprayed and paper lined with lots of overhang
Melt the butter and the zest in a saucepan over a low heat. Remove from the heat and add the chocolate stirring till melted.
Add the two kinds of sugar and stir well to mix in. Cool a little before stirring in the eggs one at a time. Stir in the flour until the batter is smooth.
Pour into the papered cake tin and bake for 15 minutes before checking. The brownie should be just firm to touch, not hard just done. If it is still soft give it an extra 5 minutes. Put onto a cake rack to cool while you make the cheesecake
Turn the oven down to 160 C / 320 F non fan forced.
Put the cream cheese, sugar, vanilla, lemon juice, cream and eggs into a food processor and mix till well combined, scraping down the sides to incorporate everything.
Pour the cheesecake mixture over the brownie base. Push the Maltezers into the top of the cheesecake if you like.
Return the brownie to the oven for 20 minutes. The cheesecake should be set with just the slightest wobble left. 30 minutes TOTAL should be enough
Chill the slice overnight or till cold.