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Preheat the oven to 350°F (180°C). Grease and flour a square cake pan or cover with baking paper.
For the brownie: chop the chocolate and dice the butter, then warm them together in a medium saucepan on medium heat, stirring constantly.
Whisk the eggs with sugar until you get a smooth texture.
Stir in the chocolate mixture with the vanilla extract, then add the flour and baking powder and pecans.
Pour the batter into the square cake pan and bake for 10 minutes.
For the filling: whisk together the cream cheese, vanilla sugar, egg, sugar, and whipping cream.
Pour the filling over the brownie and bake for 15 minutes.
Allow the cheesecake to cool in the oven with the door ajar.
Place the cheesecake in the fridge for at least 3 hours.
When ready to serve, sprinkle some cocoa powder on top then cut the cheesecake into squares.
Place one pecan on top of each cheesecake square to decorate.