Preheat your oven to 325 degrees and lightly spray a mini cheesecake pan with cooking spray. Set aside.
In a small, microwave safe bowl, melt the 2 oz of white chocolate from the cheesecake layer using half power and 20 second intervals, stirring between each interval, until the chocolate is smooth and melted. Set aside to cool while you prepare the brownie base:
In a small, microwave safe bowl, melt the semi-sweet chocolate using the same method as above, until smooth and melted.
While the chocolate melts, add the avocado, honey, vanilla extract, egg and a pinch of salt to a small food processor and blend until smooth. Add in the melted chocolate and blend until smooth and well combined.
Divide the brownie batter evenly between each cavity of the prepared pan (about heaping 1 TBSP per cavity) and gently smooth out evenly.
Make the cheesecake:
In a large bowl, beat together the cream cheese and Truvia until fluffy and just combined. Add in the egg white, mint extract and vanilla extract. Beat until just combined, being careful to not overbeat and add too much air into the cheesecake. Pour in the cooled white chocolate and gently stir until it is well mixed.
Divide the cheesecake batter evenly on top of each brownie layer (About 2 Tbsp per cavity) and gently smooth out.
Bake until just the small, center portion of the cheesecake appears slightly jiggly, about 12-13 minutes. Let cool on the counter for 1 hour, and then refrigerate for 4 hours-overnight.
Slide the cheesecakes out of the pan, top with chopped mint chocolate and DEVOUR.