Step 1

Pre-heat oven to 350 degrees F (180 C) and grease a 13x9 inch glass pan. Mix coconut oil, oil, and sugar together in the bowl of stand mixer fitted with beater. Scrape sides of bowl, then add applesauce and coconut cream and mix until combined. Add vanilla, baking powder, salt, and cocoa until mixed well, then add flour one cup at a time and beat just until combined after each addition. If using, add the chocolate chips and fold in to combine.

Step 2

Scrape out mixer bowl into a medium bowl and save mixer bowl for making cheesecake layer. (Yay, for less dishes to wash) Divide dough in half and press one half into prepared pan. Bake for 8 - 10 minutes until top starts to darken and looks somewhat dry; remove from oven and cool while you make cheesecake filling.

Step 3

Beat "cream cheese" in mixing bowl with whisk attachment until completely smooth and lump free, scrape bottom of bowl and mix longer to be sure it's all smooth. Add sugar and starch and mix until creamed, then beat in lemon juice, coconut cream, baking powder, vanilla, and salt; mix until combined.

Step 4

Lay Jojos (or oreos) in a single layer on top of the cooled cookie layer. (You can leave a few small gaps in between any odd corners.) Pour cheesecake filling over cookie layer and crumble remaining half of chocolate dough over top. Bake for 20 - 25 minutes until the center of bars is lightly browned on top. Remove and cool for about 30 minutes then place pan in fridge and chill for at least 3 hours before serving. Cut into squares and serve chilled.