1.) Use a mix for a 8X8 or 9X9 pan instead. The brownie layer is thinner but the cooking is more even.
2.) Use parchment paper instead of foil, with a little butter in the pan to make the parchment stick.
3.) Refrigerate in the pan overnight, then remove the entire cheesecake using parchment paper handles and cut into pieces. Rinse knife in hot water between cuts.
4.) Drizzle with melted chocolate AFTER the pieces are cut.