Line a 9x9 inch baking pan with parchment paper, allowing some overhang for easy removal later. Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together oat flour, almond flour, cocoa powder, baking powder, instant coffee, and salt until evenly combined.

In a medium saucepan over medium heat, gently warm the non-dairy milk and maple syrup until steaming. Remove from heat and stir in the melted dark chocolate, flaxmeal, vanilla extract, and 2 tablespoons of oil until fully blended.

Fold the warmed wet ingredients into the dry mixture using a spatula until just combined. Add in the chocolate chips and gently mix until they're evenly distributed.

Set aside 1 tablespoon of the brownie batter for the swirling stage. Spread the rest evenly into the prepared pan.

In a food processor, combine the silken tofu, coconut flour, sugar, vanilla extract, lemon juice, and a pinch of salt. Blend until silky smooth and creamy.

Pour the cheesecake mixture over the brownie base, spreading it gently to cover completely. Use a toothpick or knife to swirl the batters together.

Place the pan in the preheated oven and bake for 40-45 minutes. The cheesecake layer should be set but slightly jiggly in the center.

Once baked, cool in the pan for 1 hour, then transfer to the refrigerator and chill for at least 2 hours.

Dust the top of the brownies with cocoa powder before slicing into squares.