Preheat oven to 400°F (205°C). Line a 9×5‑inch loaf pan with parchment paper.

Beat cream cheese until smooth. Gradually add sugar and mix until combined.

Add eggs one at a time, then sour cream and vanilla. Mix on low speed.

Sprinkle flour and salt; fold into batter until just combined.

In a saucepan over low heat, melt chocolate chips with heavy cream; remove from heat and add cocoa powder, pumpkin spice, and brown sugar.

Pour half the batter into loaf pan. Drizzle half the witches’ brew mixture over the top.

Add remaining batter and finish with remaining brew. Swirl with a skewer for design.

Bake 40‑50 minutes until edges are set and golden. Cool at room temperature then refrigerate for at least 6 hours.

Slice with a hot, clean knife and serve chilled.