Beat together cream cheese, sour cream, egg and 1/2 cup sugar together with an electric beater until well combined. Stir in choc chips. Set aside

Stir chocolate, butter, vanilla and brandy in a glass bowl over a pot of simmering water (the bowl musn't touch the water) until smooth. Remove from heat

Whisk eggs and sugars together until combined, then whisk into chocolate mixture. Sift in the flour and baking powder. Stir until just combined

Dollop chocolate and cream cheese mixtures alternately into a lined 24cm springform pan. Use a butter knife or metal skewer to swirl the mixture

Bake at 180°C for 1 hour or until the cake starts to shrink away from the sides of the pan. Cool slightly before removing the outer ring from the pan. Slide onto a serving platter and dust with cocoa before serving with thick cream