Preheat your oven to 350°F and spray a 8x8-inch baking dish with non-stick cooking spray.
In a medium saucepan over medium-low heat, melt the chocolate and butter.
Pour the melted chocolate mixture into a mixing bowl and combine it with the sweetener and cocoa powder.
Slowly whisk in the eggs one at a time and then transfer the brownies from the bowl to a square 8x8-inch baking pan to bake for 15-20 minutes. Once cooked, set the brownies aside to cool.
In a large mixing bowl, combine the cream cheese, sweetener, vanilla extract, and ground cinnamon.
Blend the mixture until it is smooth and creamy.
In a separate bowl, use a hand mixer to whip the heavy cream until stiff peaks form.
Slowly fold together the cream cheese and whipped cream until all the ingredients are well-blended.
Pour the cheesecake topping over the cooled brownies and place the dessert in your fridge for 4 hours to set.
If needed, strain the filling before transferring it to the cooled brownies.Be sure to let the dessert chill for at least 4 hours so the cheesecake can set before serving.Use a chilled bowl to speed up the process of whipping the heavy cream.