Preheat oven to 350°. Grease a 9" x 9" baking dish.
Prepare cream cheese layer by draining cashews and dates, then blending them together with cream cheese, ¼ cup + 2 tbs milk and 1 tsp vanilla extract until smooth. Set aside.
To prepare brownie layer,whisk together flour, cocoa powder, salt and baking soda in a large bowl.
Prepare flax "egg" by stirring ground flax seed with 3 tbs water. Let sit for 10 minutes.
Heat a small saucepan on stove at low heat. Add ½ cup chocolate chips and butter. Stir until completely melted. Transfer to medium bowl. Add coconut sugar, ½ cup milk, 1 tsp vanilla extract and flax "egg". Stir everything together.
Transfer contents of small bowl into large and stir until everything is thoroughly mixed (you may choose to use a hand mixer). Fold in extra chocolate chips (if using).
Spread brownie batter out evenly in baking dish. Pour cheesecake layer over top and use a knife to swirl. Sprinkle extra chocolate chips on top.
Bake for 28-30 minutes, until edges are crisp. Let brownies cool completely before slicing.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/03/10/salted-caramel-cheesecake-brownies-vegan-gluten-free/