Spread butter or use a spray oil on the inside of a 8" loose bottom or springform cake tin. Cut a large square piece of baking paper and push it into the tin. Spread/spray some more butter on the inside of the baking paper. Set aside.

Melt the dark chocolate and butter in the microwave, 20 secs at a time. Mix together well using a spoon, set aside.

Mix the eggs, caster sugar, light brown sugar & vanilla extract with an electric beater/stand mixer for 3 mins. It should be pale and creamy.

Fold in the slightly cooled chocolate butter mix with a spatula.

Sieve the plain flour and cocoa powder together, add to the wet ingredient, fold in with spatula.

Pour the brownie mix into the lined 8" loose bottom or springform cake tin.

Place in the fridge whilst you make the Nutella cheesecake layer.

Mix the cream cheese in a bowl using electric beaters until creamy.

Add the Nutella, mix together with electric beaters until combined.

Add the eggs and vanilla extract, mix until combined.

Add the sifted flour, mix to combine.

Add the sugar and the cream, mix using a spatula until combined. Do not over mix.

Take the cake tin out of the fridge, pour the Nutella Basque mixture in a sieve and push it through using a spatula on top of the brownie layer.

Tap the cheesecake on the counter a few times to get rid of any air bubbles.

Bake the Basque cheesecake in the oven at 230c on a top and bottom oven setting for 25mins.

Let the cheesecake cool on a baking rack for 30 mins-1 hour, then cover with cling film or a plate and place it in the fridge overnight.

To serve, let it sit out of the fridge a little before serving.

To make Nutella runny, warm it in the microwave for 10 seconds at a time until warm, then add 1tbsp of vegetable oil/coconut oil. Mix together until combined and runny.