If your cream cheese is not already at room temperature, place it into a large microwave-safe bowl and microwave in 30 second increments until it is soft, stirring every 30 seconds.
Add 50 g swerve to the cream cheese and mix with a hand mixer until creamy.
Add 1 large egg and 1 tsp vanilla extract and mix with had mixer until well-incorporated; don’t over mix. Set aside
In a separate bowl, place the 8 Tbsp unsalted butter, 140 g swerve, 80 g cocoa powder, and 0.5 tsp salt. Microwave in 30 second increments until all the butter is melted and the swerve is dissolved, stirring after every 15-30 seconds to prevent cocoa or swerve from getting stuck on the bowel. Mix well with a hand mixer and` let cool slightly.
While this mixture cools, spray a 9x9 baking dish with cooking spray and line with parchment paper.
Add 2 large eggs, one at time, mixing with the hand mixer until just incorporated after each egg.
Add 70 g almond flour and mix. This will thicken your dough.
Spread 75% of the brownie batter into the pan with parchment paper. It will be very thick, but it will still cover the whole bottom if you patiently spread it with a spatula.
Next, spread the cream cheese mixture evenly over the brownie batter.
Divide the remaining brownie batter into 5 even dollops, and drop onto the cream cheese mixture. Use a toothpick to swirl it with the cream cheese.
Bake at 350°F(176°C) for about 30 minutes, until the cream cheese is set in the center but still jiggly, and the edges of the cheesecake layer are slightly browned.
While it is best served after being chilled in the refrigerator, it is fine served after minimal time to permit it to cool.