Tri-Layer Chocolate Cheesecake
[Vegan]

To Make the Brownie Batter (preferably, make this ahead of time):

1. Combine the ground flax and 4 Tbs hot water and let stand for 5 minutes to thicken.
2. Combine the cocoa powder with the other measure of hot water (the ⅓ cup) and whisk smooth
3. Add the melted coconut oil
4. In a large mixing bowl combine the sugar, flax mixture, cocoa paste mixture and vanilla extract and whisk smooth
5. Sift the flour with the salt and baking powder and add to the chocolate mixture, whisk smooth
6. Portion into prepared cupcake tins filling half full and bake in a preheated 350°F oven for approximately 18 minutes
7. Cool for about 3 minutes and then with a tablespoon measure press the center to create an indent~ cool the rest of the way.

To Make the Cheesecake Batter:

1. Combine the instant coffee with the hot water and reserve for later.
2. Place all of the other ingredients into a blender (except for the chocolate) and blend to a super smooth batter.
3. Divide the cheesecake batter in half and add the melted chocolate to one half.
4. Then take half of the vanilla and pour into a medium mixing bowl and take half of the chocolate and add that as well.
5. Add the coffee paste and whisk smooth
6. Layer the 3 different flavors into the ring mold but be sure to freeze each layer for at least 1 hour or until it is completely set
7. Take out of mold when the entire cake is set then top with optional ganache by melting the chocolate with the non-dairy milk.