Melt the chocolate and butter

• Melt the unsalted butter and dark chocolate au bain-marie until smooth.

Make the brownie batter

• Add the granulated sugar, dark brown sugar, vanilla sugar and salt, and mix well.
• Add the eggs one by one, mixing until fully combined.
• Sift in the flour and cocoa powder and fold in until fully combined.

Bake the brownie layer

• Spread the batter evenly into the baking dish.
• Bake in a preheated oven at 175 °C for 20-25 minutes.

Make the cheesecake batter

• Mix the cream cheese and sugar in a deep bowl for 1 minute.
• Sift in the cornstarch and mix well.
• Fold in the eggs one by one.

Assemble and bake the cheesecake

• Unwrap the Kinder chocolate and spread it over the brownie layer.
• Pour the cheesecake batter on top and spread it evenly.
• Bake in a preheated oven at 125 °C for 55-65 minutes, until the edges are firm and the center is still slightly jiggly.

Rest in the oven

• Turn off the oven and leave the cheesecake inside for 1 hour to prevent sinking or cracking.

Prepare the white chocolate ganache

• Heat the heavy cream in a saucepan until it just starts to boil.
• Remove from the heat, add the crushed white chocolate and let it sit for 1 minute.
• Stir until smooth.

Finish and chill

• Spread the white chocolate ganache over the cheesecake.
• Let it set in the fridge, covered, preferably overnight.

Serve

• Cut the cheesecake into nice portions.
• Garnish with strawberries, chocolate and nuts.