• Heat your oven to 180°C (160°C fan) and line a  22-23cm square tin. 
• Melt the chocolates with the butter in a microwave (do it in short bursts at a medium heat to avoid overheating the chocolate or it will seize) or in a bain-marie (in a bowl set above a saucepan of gently simmering hot water.
• Add the sugar, the eggs, the cocoa powder.
• Bake for 20 minutes. Cool down and refrigerate for 15 - 20 minutes.
• To make the cheesecake, first place the vanilla pod in warm water for a few moments to soften it and then split it on a board and scrape out the seeds. 
• Beat the cheese and sugar in a bowl with an electric mixer until smooth. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla seeds. 
• Pour the cheesecake filling on top of the brownie and cook for an additional 20 - 30 minutes until just set. Leave to cool. 
• To decorate: melt the remaining chocolate and drizzle over the cake. 

First published March 2020