Prepare the flax eggs by stirring 2 tbsp ground flaxseeds in 5 tbsp of hot water. Allow to sit for 5-10 minutes.
Add all ingredients for the cheesecake in a mixing bowl and blend until creamy using an electric hand mixer.
Melt the vegan butter and chocolate in a pot. Stir in vanilla.
Mix the flour with salt, baking powder, baking soda and sugar in a bowl. Add the flax eggs and melted chocolate butter and mix until combined. The batter should be creamy. Add a little bit more of plant-based milk, if needed.
Layer the cake:
Spread 1/3 of the brownie cake batter into a greased 7-inch (18 cm) round baking tin. Continue dollop the cheesecake batter and the brownie batter by a heaped spoonful in exchange until the batter is empty.
Bake for about 50 minutes, (or until an inserted tooth pick comes out almost clean). Then let cool completely.
Blend all ingredients for the frosting using an electric hand mixer until smooth and creamy. (Add a little plantbased milk if it’s too firm).
Spread frosting over your cooled brownie cake and you can also pipe on some decorations if you like. Also, decorate with salted peanuts or just enjoy as they are!