Pre-heat oven to 350*F
In a bowl, combine all of your dry ingredients for the brownie layer including; almond flour, cocoa powder, coconut flour, xanthan gum, salt and baking powder.
In another large bowl, whisk together your eggs, coconut oil, sweetener and vanilla until smooth.
Add the dry ingredients to the wet, fold in your chocolate-chips if using, and set aside.
In another large bowl, beat together the cream cheese, sour cream and sweetener until smooth.
Add the egg and vanilla extract and beat once more just until combined.
Add your food colouring as desired and beat again (try not to over-beat the mixture).
Grease a cake pan with butter or coconut oil and then use a spatula to scrape the brownie mixture from earlier into the pan, reserving a few tablespoons of the brownie mixture for topping.
Use your spatula to smooth the brownie batter into place and then pour your cream cheese mixture on top.
Gently smooth out your cream cheese mixture over the brownie batter.
Next drop spoonfuls of the brownie batter on top and swirl into the cream cheese batter (this doesn't have to be perfect!)
Bake at 350* for roughly 25-30min or until a toothpick comes out clean and the top layer forms small cracks/is set. (You can always shut the oven off and leave it inside for a bit longer if you aren't sure. Cheesecake is usually pretty forgiving).
Let the cheesecake cool on a wire rack for ~20min, then place in the fridge for AT LEAST an hour before slicing and serving.