Step 1

Preheat oven to 170C/150C fan forced. Lightly grease a 5cm-deep, 20cm square cake pan. Line base and sides with baking paper, allowing paper to overhang the sides.

Step 2

Use electric beaters to beat the butter and 150g (1 cup) of icing sugar in a bowl until pale and creamy. Add 2 eggs, 1 at a time, beating well after each addition. Beat in the flour and cocoa powder until just combined. Beat in melted chocolate until the mixture is smooth and well combined. Pour into prepared pan and smooth the surface.

Step 3

Place the cream cheese, vanilla and remaining icing sugar in a bowl. Use clean electric beaters to beat until smooth and creamy. Add remaining eggs, 1 at a time, beating well after each addition. Pour over the brownie layer. Smooth the surface. Bake for 1 hour 10 minutes or until firm to the touch and golden around the edges (the centre should still be pale). Set pan on a wire rack to cool completely.

Step 4

To make the strawberry cream, use clean electric beaters to beat the cream and milk powder in a bowl until firm peaks form.

Step 5

Transfer brownie to a serving plate. Use a flat-bladed knife to spread a little of the strawberry cream over the top of the cheesecake. Transfer remaining cream to a piping bag fitted with a large plain nozzle. Pipe peaks of cream over the top of cheesecake. Dust with cocoa to serve.