Preheat the oven to 170 degrees celsius (340 farenheit) and line a 20cm by 30cm baking tin with baking paper.
Melt the chocolate and butter gently over a low heat in a saucepan and set aside to cool a little. Add the beaten eggs to the melted chocolate mixture, along with the ground almonds, hazelnuts and sugar mix to combine.
Pour the mixture into the prepared baking tin. Unwrap the Snickers and smush into the batter, ensuring they are coated, but not sitting on the bottom.
To make the cheesecake topping place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat until combined. Add the eggs and beat until smooth. Pour over the top of the brownie mixture and then drizzle with the melted chocolate, using a toothpick to create swirl patters.
Bake for 25 to 35 minutes or until the edges of the brownie are starting to lightly crispen. Let the cheesecake brownies come to room temperature before refrigerating and cutting into squares.
Refrigerating the brownies will make them easier to cut into neat squares.