Preheat oven to 350°F, and spray or grease a 8×8-inch baking pan.

In a large mixing bowl, mix the wet ingredients of melted unsalted butter and 2 teaspoons of vanilla extract until well combined. Then mix in the 3 large eggs.

In the a small bowl: mix together the dry ingredients of almond flour, instant coffee, baking cocoa, salt, erythritol, and baking powder. Then, whisk the wet ingredients with the dry ingredients. Place ¼ cup of batter aside to use later.

Add the larger portion of batter into the 8x8-inch baking pan. The batter will be thicker than traditional brownie batter.

In a mixing bowl: blend the room temperature cream cheese, 1 large egg, 1 teaspoon vanilla extract, and ½ cup erythritol until smooth. Spread on top of the brownie layer.

Using the ¼ cup of brownie batter, mix into the top layer of cream cheese to create a top brownie crust. This layer should be very thin.

Place in the oven to bake for 30-35 minutes at 350°F. When finished, you want the cheesecake bars to be fully cooled when cutting the slices.