Preheat oven 176C | 350F. Spray a 8x8 inch baking pan with cooking spray and put aside.
Wash blackbeans really well under cold running water (I put them in a strainer/colander in the sink) until the water runs clear. Drain them well.
Throw ALL brownie ingredients into a food processor and blend until smooth (about 2 minutes). Wipe down the sides with a spatula and blend for a further minute. The mixture will be slightly THICK! Do not add extra liquids. Set aside to make cheesecake.
Whisk cheesecake ingredients in a separate bowl until lump free.
Pour brownie batter into prepared pan and even out with a spatula. Spoon cheesecake batter over top, and gently spread until even over the brownie batter.
Using the back of a knife, create a marble effect through the brownie batter into the cheesecake.
Bake for approx 40 minutes (depending on your oven) until a toothpick inserted into the centre comes out semi clean be very careful not to over bake these or they will become dry.
Once cooled, gently cut into 16 bars.