Preheat your oven to 350°F and line a 13×9 inch pan with parchment paper (or grease really, really well, though I’d recommend the parchment).
In a double boiler or a bowl set over a simmering pan of water, melt the butter, then add the chocolate chips, stirring until melted. Set aside to cool slightly.
In a large bowl, whisk together the eggs and sugar for a minute or two.
Add melted chocolate mixture a little at a time, whisking well after each addition.
Whisk in the cocoa powder, almond meal, salt, and vanilla.
Pour the batter into the prepared pan and spread evenly.
Place small dollops of the cheesecake mixture and peanut butter cookie dough over the batter and then create swirls with a butter knife or small spatula.
Bake at 350°F for 16-20 minutes, or until just set in the middle.
Cool completely in the pan before cutting.