Prepare the Brownie Base

1. Preheat oven to 325F.  Spray 6 muffin wells with cooking spray and set to the side.
2. In a medium bowl, heat the leftover coffee (or water) in the microwave for 1 minute.  Add in the cocoa powder and chocolate and stir until smooth.  Add in the butter and allow it to melt.  Stir in the sweetener and vanilla followed by the almond flour, flaxseed meal and salt.  Taste the mixture and add additional sweetener if desired.  Lastly, add the egg and stir to incorporate all the ingredients.
3. Divide the batter evenly between the 6 muffin wells and place it in the oven for 10 minutes.
4. Remove from the oven and allow the brownie batter to cool slightly.

Prepare the Sugar-free Peanut Butter Cheesecake:

1. In a medium bowl (feel free to use the unclean brownie batter bowl), beat together the cream cheese and sweetener until nice and smooth.  Add in all remaining ingredients (except for the egg) and beat until fully incorporated.  Taste the batter and add additional sweetener to taste.  Add the egg and beat until incorporated.  
2. Evenly divide the mixture over each brownie base and place the tin in the oven for 20-25 minutes or until the cheesecake is almost fully set.  Remove from the oven and allow them to cool fully before removing from the pan.

Prepare Optional Topping:

1. Add 2 tbsp of heavy cream to a small bowl and microwave on high for 30 seconds.  Add in chocolate and allow to sit for 2-3 minutes before stirring.  Stir until the mixture is nice and smooth.  Divide and pour the chocolate topping over each peanut butter chocolate cheesecake and set to the side.
2. In a separate bowl, melt the peanut butter with the 2 tbsp of heavy cream. Add in the sweetener and stir to combine.
3. Drizzle the peanut butter over the chocolate topping and garnish with chopped nuts, if desired.