Preheat the oven to 400F, and line a 9×5 loaf pan with parchment paper.

Heat the butter in the microwave until hot. Then pour the hot vegan butter over the 3 ounces of vegan chocolate in a heat-safe bowl. Let sit for 2 minutes to melt the chocolate, then stir until the chocolate is completely melted into the butter. Then add in the cocoa powder, and stir until dissolved. Set aside.

In a medium bowl, use a hand mixer to cream together the dairy free milk, granulated sugar, brown sugar, dairy free yogurt, vanilla extract and sea salt. Mix on medium speed until the sugar is nearly dissolved.

Pour in the chocolate fudge sauce, and mix with a hand mixer again until the chocolate mixture is combined. Then add in the flour, and mix on low speed JUST until the flour is integrated into the chocolate brownie batter.

Add in the additional chocolate chips, and fold with a silicone spatula to evenly distribute throughout the batter. Pour the brownie batter into the prepared pan, and spread the batter to the edges. Set aside.

In a food processor, add in all cheesecake ingredients and blend until smooth. Pour the cheesecake batter ingredients on top of the brownie batter, and spread the batter to the edges of the pan.

Place the cheesecake pan into the oven to bake for 24 minutes. Then turn the oven onto broil, and broil for 1-2 minutes, until it begins to just burn on the top. Remove from the oven.

Remove the cheesecake from the oven and allow it to cool for 20-30 minutes before covering and placing into the fridge to chill for at least 4 hours or overnight.

When ready to serve, top with vegan chocolate ganache and additional brownies for decoration, slice, and serve! Store any leftovers in an airtight container and in the fridge for up to 5 days.