Preheat oven and line a 9x9 inch baking pan with parchment paper.

In a large bowl, whisk together the oat flour, almond flour, cocoa powder, baking powder, instant coffee, espresso powder, and salt.

In a separate small saucepan, heat the non-dairy milk and maple syrup over medium heat until steaming, about 2-3 minutes.

Remove from heat and stir in the melted dark chocolate and flaxmeal until combined, then add the vanilla and 2 tablespoons of oil.

Pour the wet mixture into the dry ingredients and fold until just combined. Gently fold in the chocolate chips, reserving 1 tablespoon of batter for later swirling.

Spread the remaining brownie batter evenly into the prepared pan.

In a food processor or blender, blend the silken tofu, coconut flour, 3 tablespoons sugar, 1 teaspoon vanilla, lemon juice, and salt until smooth and creamy.

Pour the cheesecake mixture evenly over the brownie layer in the pan.

Thin the reserved brownie batter with 2 teaspoons of non-dairy milk until drizzling consistency. Drizzle it across the cheesecake layer and drag a toothpick to create swirls.

Bake at 350°F for 40-45 minutes, until the cheesecake layer is set but has a slight jiggle in the center.

Let cool at room temperature for about 1 hour, then refrigerate for at least 2 hours before slicing.

Sift cocoa powder over the top before serving and slice with a sharp knife dipped in hot water for clean edges.