Brownie Base Cheesecake
[Vegan, Gluten-Free]

To Make the Crust:

1. Preheat the oven to 355°F convection. Line an 8-inch round cake tin with baking paper.
2. Begin by making the flax egg for the brownie. Mix the flax seed meal and water together and place it in the refrigerator to set for 10 minutes.
3. Meanwhile, make the brownie base. In a large saucepan over low heat, melt together the chocolate, light tasting olive oil, and coconut oil. Remove from the heat and beat in the coconut sugar. Add the flax egg and almond milk, beating well. Stir through the buckwheat flour and cacao powder. Spoon the mixture into the lined cake tin and evenly spread it out. Bake in the preheated oven for 25 minutes.
4. Remove and then reduce the oven to 320°F convection.

To Make the Filling:

1. While the brownie is baking make the cheesecake filling. First, make the flax egg and place it in the refrigerator to set. Place everything in a food processor and process until it's smooth. Stir through the optional chopped chocolate. Evenly pour the mixture over the pre-cooked brownie base and return to the reduced oven to cook for a further 45-55 minutes. The top should be lightly golden and the cheesecake center will be almost set. It should lightly jiggle and bounce back when you touch it.
2. Leave to cool in the tin before removing it. Place in the refrigerator to chill for 4 hours or overnight.
3. It's perfect served with a drizzle of chocolate, strawberries, or even coconut whipped cream.
4. Store in an airtight container in the fridge for up to 1 week.