First - gather all of your ingredients and ensure the cream cheese is at room temperature. If it's cold, it will clump. Mine clumped a bit...I wasn't patient enough.

For this recipe I use Toll House cocoa and don't skimp on the cream cheese.

Okay - time to mix up. Mix together all the dry brownie ingredients and then add in the eggs one at a time. Then, melt the coconut oil and add to the bowl.

Pour the mix into a baking pan lined with parchment paper. Bake the brownie layer for 15-20 minutes at 350 degrees.

Next - cheesecake layer. Beat the cheesecake with the whipping cream, then add in the sugar. Once well mixed, add in the sour cream and vanilla. Then slowly add in each egg. I just threw everything in and mixed it - don't do that either...the next time I added on ingredient at time and it was much better.

Once the brownie is out, top with the cheesecake layer and put it back in the oven for 25-30 minutes.

Done! I'd let it cool for about 30-60 minutes first. Then, cut into small squares and eat.