21 Day Fix Brownie-Bottom Cheesecake with Raspberry Sauce

Make the brownie bottom: Preheat your oven to 350 degrees, spray an 8 inch spring form pan with olive oil or coconut oil cooking spray and set aside. In a small bowl, melt together the coconut oil and chocolate chips, set aside. In a large bowl, whisk together all ingredients through the coffee granules (it's ok if it's not completely smooth). Next whisk in the melted chocolate chip mixture and the whole wheat pastry flour, until just combined. Pour into prepared baking dish and bake for 10 - 12 minutes or until a toothpick in the center comes out clean. Keep a close eye so it doesn't over-bake. Let cool while you make the cheesecake filling (leave the oven on!) Cheesecake: Add cottage cheese and yogurt into a blender and blend away until the mixture is completely smooth. Add the rest of the ingredients to the blender. Process until smooth and fully combined, then pour on top of your brownie bottom. Bake for 20 - 25 minutes or until the sides start to pull away from the pan and the top looks dry. If you gently shake the pan, you should get a little movement towards the center. If everything is sloshing around, stick it back in the oven, checking it every few minutes, until there is only a little movement towards the center (if there's no movement at all in the middle, you've overcooked it!) Pull out of the oven and let cool completely before refrigerating for several hours or overnight (I always just do mine overnight, so I'm not exactly sure how long it takes to set, but I would think a good 3 or 4 hours would do the trick.) After the cheesecake has set, cut into 8 slices and serve with the raspberry sauce. Raspberry Sauce: In a medium pot over medium heat, add all ingredients, stirring occasionally until the berries disintegrate, sauce comes to a bubble and thickens. Pour the mixture into a fine mesh strainer to remove the seeds if desired. Cool and refrigerate until ready to serve with the cheesecake (or pancakes, nice cream or a spoon!)