Vegan Cherry & Coconut Cheesecake Brownies

1. Heat oven to 160 fan and grease and line a 20cm square tin.
2. In a bowl, melt the dark chocolate in a heat proof bowl in the microwave on 30 second intervals. Leave to cool.
3. Pour flour, baking powder and cocoa powder into a large bowl, stir in the sugar and make a well in the centre.
4. Whisk coconut milk, coconut oil and vanilla together and mix into the flour mixture. Stir through the melted chocolate, and fold the white chocolate drops through.
5. Pour mixture into prepared tin, reserving 2tbsp of mixture for later. Level with spatula.
6. To make the cheesecake topping, mix the cream cheese, yoghurt, icing sugar and vanilla together until smooth then place on top of the brownie mixture.
7. Add a splash of boiling water to the reserved brownie mixture to loosen slightly. Spoon mixture on top of cheesecake mix here and there, dragging a skewer through to marble slightly.
8. Add spoonfuls of cherry compote to the top and scatter with desiccated coconut.
9. Bake for 35-45 minutes, until the brownie still has a slight wobble in the centre.

Leave to cool, slice and enjoy!