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 softened cream cheese (8 Oz), erythritol (1/2 cup), egg (1) and vanilla (1 teaspoon) with an electric mixer and set aside.
In a double boiler combine unsalted butter (1 stick) and baking chocolate (6 Ounces). Melt and stir to combine ingredients.
Add erythritol (1 1/2 cup), salt (1/2 teaspoon), instant coffee (1 teaspoon) and xanthan gum (1 teaspoon). Use a rubber spatula to stir until the chocolate mixture has absorbed the dry ingredients.
Remove from heat and add eggs (4), combine using an electric mixer.
Mix in almond flour (1/2 cup) and unsweetened cocoa powder (1/4 cup).
Pour 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.