Line a 9x9 inch baking pan with parchment paper for easy removal.

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 fully combined. Then, add the vanilla and 2 tablespoons oil.

Pour the wet mixture into the dry ingredients and fold together until just combined. Gently fold in the chocolate chips.

Reserve 1 tablespoon of batter in a small bowl for later swirling; spread the remaining brownie batter evenly into the prepared pan.

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

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

Thin the reserved 1 tablespoon of brownie batter with 2 teaspoons of non-dairy milk until drizzle consistency. Using a toothpick, swirl this mixture across the top to create a pretty pattern.

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

Remove from oven and let cool in the pan for about 1 hour before refrigerating for at least 2 hours before slicing.

Just before serving, sift cocoa powder over the top for an elegant finish. Slice using a sharp knife dipped in hot water for clean edges.