Dark Chocolate, no added sugar (Broken into small pieces)
Preheat the oven to 170C and grease and line a 20cm loose-bottomed cake tin.
First make the brownie: Place everything in a blender and whizz up until quite thick and smooth. Spread half of this onto the bottom of the base to cover.
Beat together the cheesecake ingredients then spoon over the base and spread out. Now carefully spread the remaining batter mixture over to cover.
Bake for about 30 minutes until firmed up and a skewer comes out clean. Leave to cool.
Heat the coconut milk in a small pan until just under boiling point. Place the chocolate into a heatproof bowl then pour over the hot milk. Whisk until melted then pour over the cake. Place in the fridge for 2 hours.
Remove the cake from the tin, sprinkle over cacao nibs, slice into 8-10 pieces and enjoy!