Preheat oven to 350 F, and grease or oil an 8x8 pan.
In a small sauce pan over medium low heat, melt 3 ounces baking chocolate, and 6 tbsps butter. Stirring and melting until completely combined and melted. Remove from heat and set aside.
In a large mixing bowl combine: ⅓ cup coconut flour, 1 ⅓ cup sweetener of choice, 3 eggs, and 1 teaspoon vanilla extract. mix until combined. Add melted chocolate & butter from the sauce pan. Stir in thoroughly.
Spread the brownie mixture over the bottom of prepared pan.
Bake for 12 minutes. Remove partially baked brownies from oven and set aside to cool.
With an electric hand mixer or stand mixer, beat all the mint cheesecake layer ingredients until smooth and fluffy.
Spread the mint cheesecake mixture over the top of warm partially baked brownies.
Bake for 25 to 30 minutes, until cheesecake layer looks firm.
Remove from oven and cool completely.
In a small sauce pan over medium low heat, melt the 3 tablespoon butter for ganache topping. once melted add: 2 tablespoon heavy cream, 1 tablespoon sweetener of choice, and 2 teaspoon cocoa powder. Stir and combine thoroughly until smooth. Remove from heat.
Pour and spread the chocolate ganache over the top of mint cheesecake layer.
Refrigerate until set and firm (2 hours or more, overnight is excellent).