Melt & brown butter, add in eggs & brewed coffee or espresso. Stir & bake at 350°F
While brownies are baking whip the cream cheese, Pure Vanilla Bean Paste, powdered sugar, lemon juice, & melted white chocolate together until smooth.
In another separate bowl, whip heavy cream for about 2 minutes. Gently fold the whipped cream into the cream cheese mixture with a spatula.
Line the inside of the biscuit cutter with parchment paper. Tape seam to form little ring-shaped molds.
Once brownies have had a chance to cool, you’re going to “purée” them into what looks like a soft brownie butter with your food processor.
Spoon brownie "purée" into the biscuit cutter mold & pack it down. Layer the cheesecake filling on top of that. Refrigerate 45 minutes to chill & set.
In saucepan over medium heat, combine diced blood orange, frozen berries, sugar, & water for about 5 minutes, stirring occasionally. Once they’re cooked down, remove from heat & set aside.
After the cheesecakes are set, peel the parchment paper lining off and drizzle with blood orange-berry sauce to serve.