Preheat to 350 F and prepare the oven so the rack is on the lower 3rd of the oven.
Prepare an 9x13 baking dish with parchment paper.
In a large bowl, combine the softened cream cheese, erythritol, egg and vanilla with an electric mixer and set aside.
In a double boiler combine butter and 6 ounces of baking chocolate. Melt and stir to combine ingredients.
Add erythritol, salt, coffee, and xanthan gum. Use a rubber spatula to stir until the chocolate mixture has absorbed the dry ingredients.
Remove from heat and add the eggs, combine using an electric mixer.
Mix in almond flour and cocoa powder.
Pour batter brownie batter into prepared baking dish.
Then pour the cheesecake layer on top.
In double boiler, melt the remaining 3 ounces of unsweetened baking chocolate.
Pour the melted baking chocolate in horizontal lines over the cheesecake layer.
Use a knife to drag lines through the chocolate, and create “swirls”.
Bake for 30 minutes, or until a knife inserted into the center comes out clean.