Preheat the oven to 350°F (175°C) and line your springform pan with parchment paper.

In a bowl, combine almond flour, cocoa powder, erythritol, and baking powder.

Stir in the melted butter and one egg until smooth. Press the mixture into the springform pan and bake for 15-20 minutes.

While the base bakes, prepare the cheesecake filling by beating together cream cheese, heavy whipping cream, sweetener, vanilla, and the second egg.

Pour the cheesecake mixture over the brownie base, smoothing it with a spatula.

Bake for 30-35 minutes, until the edges are set, and the center is slightly jiggly.

Let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Once chilled, remove from the springform pan, slice, and serve!