Pre-heat oven to 350*F
In a large bowl, combine all of your dry ingredients for the brownie layer.
Add your eggs, butter and vanilla and mix until well combined. Fold in your chocolate-chips if using, and set aside.
In another bowl, beat together the ingredients for the cream cheese layer. Add your food colouring as desired and beat again.
Grease a springform pan or cake pan with butter or coconut oil and then use a spatula to scrape the brownie mixture into the bottom of the pan.
Use your spatula to smooth the brownie batter into place and then pour your cream cheese mixture on top.
Gently smooth your cream cheese mixture over the brownie mixture.
Bake at 350* for 25min, reduce heat to 325*F and bake for another 5 min, then shut off the oven and leave the door open, letting the cheesecake cool for roughly another 10min inside.
Set your keto peppermint brownie cheesecake on a wire rack for 5-10min to cool and then place in the fridge for AT LEAST an hour before slicing and serving.
Meanwhile you can mix together your melted chocolate mixture by combining the chocolate-chips and 1/2 tbsp coconut oil in a small bowl and microwaving in 30s increments until melted.
Add a small amount of peppermint extract to bowl and mix. (Pure peppermint extract should start to thicken the chocolate mixture, if for some reason yours does not, you can still drizzle the chocolate over the cake).
Using spatula, scrape thickened chocolate mint mixture into a small plastic ziplock bag and cut off the corner.
Pipe chocolate in your desired pattern across the top of the cake. Place it back in the fridge for a few minutes to harden... then slice and serve! Enjoy your keto peppermint brownie cheesecake!! (Store covered in the fridge)