Preheat oven to 350 degrees and spray an 8” square baking dish with nonstick cooking spray. In a large bowl, mix together the chia seeds and 5 tablespoons of water. Set aside to thicken, 3 minutes. Once thickened, add oil, remaining water and dry organic brownie mix to chia mixture. Stir until thick, then evenly spread batter into prepared pan.
Bake 19-22 minutes, until baked through in the center and a toothpick inserted in the center comes out clean. Remove from oven and cool to room temperature on a wire cooling rack.
Place dairy-free cream cheese in the bowl of a standing mixer. Use the paddle attachment and whip until smooth and creamy, or about 2 minutes. Add maple syrup, coconut oil, lemon juice and matcha powder and blend until ingredients are fully incorporated. Scrape down the sides of the bowl, then blend one minute more. Evenly spread cheesecake mixture on top of cooled brownies.
Add dollops of melted chocolate over cheesecake mixture, then use a butter knife to swirl the chocolate in a figure-8 pattern. Refrigerate brownies one hour to set, then cut into squares and serve!