• Preheat the oven to 175 ºC and line an 8 inch square baking pan with parchment paper.
• Heat the milk in a microwave safe bowl, then add the sugar and stir till it dissolves completely. THIS IS IMPORTANT, please do not skip this step. The sugar needs to dissolve completely.
• Melt the chocolate and butter in the microwave and add this to the milk and sugar mixture.
• Now add the yoghurt to the chocolate mixture till well combined and smooth, add the vanilla and stir to combine.
• Sift in the flour, cornflour, cocoa powder, and salt. Whisk to combine, do not overmix.
• Pour half the batter into the prepared baking tin and smooth it out.
• Add the strawberry cheesecake mixture on top of this. You can either spoon the mixture on top as an even layer or pipe it with a piping bag. Leave some space on the edges so that the cheesecake layer doesn't ooze out of the sides.
• Pour the rest of the brownie batter gently and evenly on top of this cheesecake batter layer. I like to cover it completely but you can also make swirls to make it look like a design. (to see how I made this brownie check my instagram @bakesalotlady)
• Bake in the pre-heated oven at 175C for about 28-30 minutes, or until an inserted toothpick comes out with some half-baked batter and many moist crumbs attached.
• Let the brownies cool completely at room temperature before slicing and serving. If you slice it warm it will fall apart.

Strawberry reduction:

• Add around 250 gram strawberries with 50 gram sugar (more if your strawberries are sour) into a blender and blitz into a smooth puree.
• Pour this into a saucepan and bring it to a gentle boil on medium-low heat and let it reduce till it becomes half of the original quantity.
• Set aside to cool.

Strawberry Cheesecake filling:

• Using a whisk, whip the room temperature cream cheese and cooled down strawberry reduction till it is smooth.