Chunky Brownie Cheesecake (baked)

One of my celebration cakes, made of cream cheese and diced brownies (from Vodka 'n' Crunchy Brownie Bars, by"Brownie Bar Phuket"), which I created as a special x'mas treat for my lovely friends...upon their warm & fussy visit at my messy little nest!
Chunky Brownie Cheesecake is the answer for those who have such a hard time,

making final decision over 2 irresistible sweethearts! ;)

Ingredients:

for (3 cm) x (9 cm) x (2.5 cm) =12 bars)

1 Vodka Cranberry Brownie Bar
1 Crunchy Brownie Bar
2 eggs, separated
pinch of salt 

50 g caster sugar

125 g cream cheese

125 g plain yoghurt or quark

30 g plain flour

2 tablespoons whipping cream

1 teaspoon vanilla essence

grated rind of 1/2 lemon

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ೋ ♥Chunky Brownie Cheesecake ♥ ೋ
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• Preheat oven at 160 °C. Grease a 18⌀ cm squared cake tin and thoroughly dust with flour; 
• Beat the egg yolks, vanilla essence and caster sugar until pale and creamy. Beat in the cream cheese, yoghurt and grated rind gradually;
• Sift the flour over the mixture and beat it in until just combined. Fold in the whipping cream;
• Whisk the egg whites and the pinch of salt until stiff and fold into the mixture;
• Pour the mixture into the prepared squared tin with diced brownie chunks as base of tin...add in the remaining brownie chunks and cover with the rest of mixture, smooth surface;  
• Pour enough water into another bigger sized tin to come halfway up the sides of the cheesecake tin and bake for about 50 minutes to 1 hour or until set. 
• Transfer the cake tin onto a wire rack. Leave to cool in the tin. Refrigerate 3 hours or overnight;
• Drizzle dark chocolate ganache over the top. Decorate with halved strawberry and sift icing sugar before serving.