Preheat the oven to 160 °C or 325 °F. Combine melted dark chocolate (or chocolate chips), melted coconut oil, cottage cheese, buckwheat flour, brown sugar, baking soda and salt. Spread into a backing dish (I used a round 24 cm detachable cake form).
To make the cheesecake layer:
Blend drained cottage cheese (see notes above), eggs, brown sugar and vanilla extract. Spread the mixture over the brownie layer.
Bake for up to 40 minutes. Depending on the baking form you are using, you might want to check whether the top is set after 30 minutes of baking. The top should be set but still slightly wobbly in the center. The flatter is your form, the less time is needed for the cake to set.
To make the sour cream raspberry swirl:
Combine sour cream with brown sugar and set aside. Process raspberries with a hand mixer or blender until smooth. Pass through a sieve to discard the seeds (you can skip this if you want). Add maple syrup.
5 minutes before the cake is ready, pour the sour cream mixture over the cake and drop the raspberry sauce with a teaspoon all over the surface. Use a toothpick to swirl the sauce into the sour cream. Bake for 5 more minutes.
Let the cake cool completely and put it in the fridge over night. You can decorate it with fresh raspberries right before serving. Enjoy!
Store in the fridge for up to 3 days. Use any other berries for decoration.