2 Preheat your oven to 350°F (180°C). Line an 11x7 inch (28×18 cm) rectangular baking pan (or equivalent) with parchment paper or lightly grease it.
Make the cheesecake mixture
5 In a medium bowl, combine the vegan cream cheese, agave syrup, cornstarch, and vanilla extract. Whisk or beat until smooth. Set aside.
Prepare the brownie batter
9 In a blender or food processor, combine the melted coconut oil, chia egg (chia seeds thickened in water for 5 minutes), plant-based milk, pitted dates, agave syrup, and vanilla extract. Blend until smooth. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Add the dry ingredients to the wet mixture in the blender. Blend or mix until just combined.
Assemble and bake
10 Reserve about 1/4 of the brownie batter. Pour the brownie batter into the prepared pan and smooth it out evenly. Spoon the cheesecake mixture on top. Dollop the reserved brownie batter on top of the cheesecake layer and swirl gently with a knife or skewer for a marbled effect.Bake for 35–40 minutes, or until the center is set and a toothpick comes out mostly clean.
11 Let cool completely in the pan. For best results, chill for at least 1–2 hours before slicing to help the cheesecake layer firm up.
