Place all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend to a smooth batter
Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
Pour the batter into the crust and bake in a water bath in a preheated 350°F and bake for 60 minutes
After 60 minutes turn the oven off but leave the cheesecake in the oven with the door cracked open to cool slowly for another 60 minutes
Remove the cheesecake & cool completely at room temperature and then refrigerate for at least 2 hours to set or overnight before un molding.
Prepare the brownie recipe as per the instructions on that recipe post but divide the batter evenly amongst 3- 7" cake pans (greased & parchment line)
Bake the brownies in a preheated 350°F oven for about 18 minutes or when a toothpick inserted into the center comes out with moist crumbs not raw batter
Cool the brownies in the pan then when you can safely tough them without burning yourself flip them out onto a parchment lined sheet pan
of the brownie layers will become the sandwich for the cold/set cheesecake and the other layer will get chopped up into chunks for the topping.
As this will be the rosette decoration for the cheesecake.
Affix the brownie layers onto the cold cheesecake after you have un molded it and use some of the fudge icing as "glue"
Assemble the cake as shown in the video tutorial
Notes
Brownie cheesecake must be kept refrigerated at all times and will stay fresh for up to 1 week in the refrigerator loosely wrapped to prevent drying out
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/brownie-cheesecake-recipe/