Spray amini cheesecake pan with cooking spray and preheat your oven to 350 degrees.

In a large, microwave safe bowl, melt 4 oz of the chocolate using 20 second intervals on half power, stirring between each interval until the chocolate is smooth and melted.

Pour the chocolate, mashed avocado, honey, vanilla, egg and pinch of salt into a small food processorand blend until smooth. Set aside.

In a large bowl, beat together the Truvia and cream cheese with an electric hand mixer, until light and fluffy. Add in the canned pumpkin puree, pumpkin pie spice and egg white. Beat until just well combined, being careful not to over beat.

Divide the brownie mixture evenly between the mini cheesecake pan cavities, gently smoothing out into an even layer (About 1 heaping Tbsp per cavity)

Then divide the cheesecake mixture on top of each brownie layer so that each cavity is just over 3/4 of the way full, smoothing out evenly (about 2 1/2 Tbsp per cavity)

Place the 2 oz of remaining chocolate and the coconut oil into a microwave safe bowl, and melt using the same process as above. Once melted, pour into a small squeeze bottle and drizzle over each cheesecake in a spiral pattern. Using a tooth pick and starting in the center, drag lines through the chocolate spiral, and all the way around it to form a web design.

Bake for 15-17 minutes or until the center looks almost set. ** Let cool to room temperature on the counter for 1 hour, and then refrigerate for at least 4 hours- overnight to set. ***

DEVOUR.