¼cupmelted coconut oilyou can also use canola or vegetable oil
18 ounce block cream cheese, softened
Preheat oven to 350 degrees
In a medium bowl, whisk together flour, unsweetened cocoa, salt, and brown sugar.
Stir in coconut oil, buttermilk, vanilla, and eggs. Stir until everything is combined. Reserve ½ cup of the brownie batter.
Pour the rest of the batter into an 8-inch square-baking dish coated with cooking spray.
For the cheese cake batter place the cream cheese, sugar, peppermint extract, egg, and egg white into a medium bowl. Beat with a hand mixer, at medium speed, until smooth. Add flour and beat on low until combined.
Pour cheesecake batter over the brownie batter, spread evenly to the edges. Dot the cheesecake batter with the reserved brownie batter. Using a butter knife swirl the brownie batter into the cheesecake batter.
Bake for 31 minutes or until the cheesecake is set in the middle. Again, if you are using a 9-inch pan you might need to reduce cooking time.
Let cool in the pan on a wire rack. Then place in the refrigerator for a couple hours or overnight. Cut into 16 squares.
Make ahead tips For best results make this recipe 1 to 2 days ahead of time.