Melt chocolate chips and butter in a medium pot over low heat. Stir until all melted and smooth. Remove from heat.

Add in both sugars and stir until combined. Mixture will be grainy. Stir for 5 minutes allowing it to cool slightly.

Stir in eggs one at a time.

Mix in flour, vanilla and salt. Reserve ¾ cups and bake remainder for 30 minutes.

Allow to cool while preparing the cheesecake layer.

Beat the cream cheese until smooth with a paddle attachment. Add the sugar, eggs, and vanilla on slow speed. Add ⅓ cup of the cream cheese to the reserved brownie batter and stir.

Pour half the cheesecake onto the brownie layer and smooth. Add half the brownie mixture over then add the pureed strawberries. Do not mix. It will thin out.

Add the remaining cream cheese mixture and then spoon the brownie mix over and swirl with a knife.

Make sure the foil is still secure around the pan. Place the pan into a baking dish and add an inch of water. Place into the oven and bake for 90 minutes. The surface should no longer be shiny and will have a slight giggle.

Let the cheesecake cool for one hour and place in the fridge overnight to firm up.

Make your chocolate curls and add then when your are ready to serve.