Make the brownies. Preheat the oven to 350. Spray a 9-inch springform pan with cooking spray. Line with a circle-cut piece of parchment paper and spray with cooking spray (for easier release) and set aside.

In a small saucepan, melt the butter and chocolate chips over low heat until combined. Whisk in the sugars until dissolved.

Next whisk in the eggs and vanilla.

Add the flour, cocoa powder and salt and stir in until just combined.

Pour the batter into the prepared pan and smooth until even.

Bake at 350 for 18-20 minutes, until a toothpick inserted in the center comes out clean (moist crumbs are OK).

Let cool completely in the pan. (The pan can't be warm when you add the cheesecake filling or it will melt it and not set up properly.)

Make the cheesecake. Place the chopped strawberries in a food processor or blender and process until pureed and smooth.

In a medium sauce pan, whisk together the strawberry puree, ¾ cup of the sugar and cornstarch until smooth. Cook over medium heat until very thick, about 8-9 minutes, stirring regularly. (Tip: Reduce heat to medium low if it starts to bubble too much.) Turn off heat, stir in vanilla then set aside to cool slightly.

In a large bowl, beat the cream cheese with an electric mixer on high speed until smooth. Add the remaining cup of sugar and beat until smooth and fluffy. 

Add the strawberry sauce to the cream cheese mixture and beat on medium-high speed until smooth.

Spread cheesecake mixture over brownie crust in the springform pan. Refrigerate for at least 8 hours or overnight until chilled and set up.

Garnish with strawberries, whipped cream, sprinkles, etc. Slice and serve.