Vegan Brownie Bottom Cheesecake

This is the best thing I've ever made I think. It's my two favorite desserts in one, how could you beat that!? I could eat at least 500 slices of this without getting tired of it. The bottom is actually a recipe for a Swedish chocolate sticky cake called Kladdkaka, but it's basically brownie so....shhh and just enjoy!

INGREDIENTS;

For the brownie crust;

125 grams of Non-Dairy Butter
0,5 DL of Non-Dairy Whip Cream (not whipped)
2,5 DL of Sugar
2.25 DL of Flour
0,5 DL of Cocoa Powder
2 Tsps of Vanilla Powder
Pinch of salt

For the cheesecake;250 ML of Soy Whipped Cream (I used Alpro)
150 Grams Vegan Cream Cheese (I used Bute Island)
1 DL Sugar
2 tsp Vanilla Sugar or Vanilla Essence

DIRECTIONS;

1. Preheat oven to 180 degrees celcius and line a baking tin with parchment paper or grease with butter.

2.  Start with the brownie crust. Melt the butter and whisk the cream in.  Add the rest of the ingredients in and whisk until completely combined.

3. Put the batter into the baking tin and spread evenly. Let bake for about 15-25 minutes, until a toothpick comes out clean.

4. Make the filling. Whip the cream and add the cream cheese once the cream itself is fluffy. Then add the sugar and vanilla and mix again. Put the bowl with filling in the fridge while the brownie bottom cools completely.

5. Once the brownie is cooled, put the cheesecake filling on top and even out. Put in the freezer for about 2-4 hours or overnight.

6. Slice and drizzle with chocolate. Enjoy!