1. Preheat the oven to 350 degrees F.  Line an 8 x 8-inch pan with aluminum foil, making sure to leave an overhang to allow for easy removal.
2. Combine the palm shortening and sugar-free chocolate chips in a microwaveable bowl.  Heat for 1 minute and stir until the chocolate has fully melted.  If chocolate does not fully melt, return the bowl to the microwave for 30 seconds or until melted.
3. Sitr in the remaining ingredients until all ingredients are fully incorporated.
4. Spread the mixture in the bottom of the pan.

Prepare the Cheesecake Layer:

1. Beat the cream cheese, butter and sweetener until well combined.  Add the eggs and beat until combined.  Add the protein powder and beat for 10 seconds.  Fold in the chocolate chips.  Evenly spread the cheesecake batter over the brownies, making sure to spread it all the way to the edges.
2. Bake for 35-40 minutes or until the middle is just starting to set.  Cool for 1 hour before placing in the fridge to set overnight.
3. Lift the brownies out of the tin,  using the aluminum overhang, and divide into 16 squares.