Method

1. Preheat the oven to 170°C and grease and line an 18cm springform tin along with a 1L loaf tin.

Brownie batter

2. Melt the coconut oil and chocolate chips together until smooth and glossy, then set aside to cool slightly. 
3. In a large bowl, combine the almond flour, plain flour, cocoa powder, eggs, maple syrup, vanilla essence, and dissolved coffee. Pour in the melted chocolate mixture and stir until a smooth batter forms.
4. Divide the batter, pouring roughly three quarters into the springform tin and the remaining batter into the loaf tin. Bake both for 15 minutes, rotating halfway through, until just set but still soft in the centre. 
5. Remove from the oven and allow to cool slightly while preparing the cheesecake filling.

Cinnamon roll filling

6. Using an electric mixer, beat the cream cheese until smooth and lump-free. Add the yoghurt, eggs, maple syrup, plain flour and vanilla essence, then mix on medium speed until silky and fully combined.
7. Pour half of the cheesecake filling over the partially baked brownie base in the springform tin. Break apart the brownie from the loaf tin into rough chunks and scatter them over the cheesecake layer. 
8. Drizzle with some of the chocolate swirl mixture if using. Pour over the remaining cheesecake filling, then finish with more brownie pieces and another drizzle of chocolate swirl to create a marbled effect.
9. Return the cheesecake to the oven and bake for 45-50 minutes, or until the edges are set and lightly golden and the centre is just firm with only a slight wobble.
10. Turn the oven off, leave the door slightly ajar, and allow the cheesecake to cool inside for 30 minutes before removing. Let it cool completely at room temperature, then transfer to the fridge to chill until fully set before slicing and serving.