Baking the brownie cake: Preheat oven to 350 degrees F. Blend butter, eggs, vanilla, and coffee together until smooth. Set aside. In a separate bowl combine Gentle Sweet, cocoa, almond flour, THM Baking Blend, baking soda/powder, and salt. Stir dry ingredients into the wet until thoroughly combines. Spread batter in a 9-inch springform pan. Bake for 12-15 minutes. Cake will look undone but it will set up as it cools. Cool completely.

Soften the gelatin by soaking it in the almond milk for 5 minutes. Set aside. Whip the cream cheese, Gentle Sweet, yogurt, and mint extract together until smooth. Add cream and whip until soft peak form. Heat the gelatin in the microwave for 30 seconds or until it is clear. With the mixer mixing on low add the unflavored gelatin. Scrape the sides and whip until well-combined. Carefully pour the filling into the center of the springform pan, spreading around until the top is smooth. Chill well.

To serve: Run a sharp knife around the edge of the pan. Loosen the pan sides. Remove side. Using the parchment paper to move the cheesecake, place the cheesecake on a serving platter, sliding the paper out from under it.

Ganache: Heat the cream to a boil. Pour over the chocolate chips. Allow the mixture to set for 5 minutes. Stir until smooth. Spread over the top of the chilled filling.

Garnish: Whip the cream with xanthan gum and stevia until soft peaks form. Garish the top of the dessert with whipped cream. Serves 14.