Heat oven to 350F and line a brownie pan with parchment paper. Make the cheesecake filling first, by beating softened cream cheese with the egg and the granulated sweetener called for in the filling, until smooth. Set aside.

Melt the chocolate and butter at 30-second intervals in the microwave, stirring frequently until smooth. Let cool slightly while you prepare the rest of the brownie mix.

Beat remaining eggs and sweetener (called for in brownie) on medium, until the mixture is frothy.

Sift in the cocoa powder and almond flour and continue to beat until a thin batter forms. Pour in the melted chocolate and beat for 10 seconds longer.

The batter will thicken to a mousse like consistency.

Pour ¾ of the batter into the prepared pan, top with dollops of the cream cheese filling, then finish with the remaining brownie batter.

Using a spatula, smooth the batter on top over the cheesecake filling in a swirling pattern, leaving the cheesecake layer below as undisturbed as possible.

Bake for 25-30 minutes or until the center is mostly set. It may jiggle slightly, but once you remove it from the oven it should firm completely. Cool before cutting into squares and prepare for the deliciousness this treat provides!