Method
1 Invert the base of a deep 24cm round springform pan. Grease base and side of pan.

2 Process hazelnuts until finely chopped. Add muffins and process until finely crumbled. Add butter and process until combined. Press mixture over base of prepared pan. Keep in fridge while preparing filling.

3 To make the filling, place white chocolate in a small heatproof bowl. Sit bowl over a saucepan of simmering water and stir until chocolate is melted. Cool. Repeat process with milk chocolate. Beat cream cheese, eggs and sugar in a bowl with an electric mixer until smooth. Add flour and beat until combined. Divide mixture evenly between two bowls. Stir white chocolate into one bowl and milk chocolate into remaining bowl.

4 Pour white chocolate mixture over chocolate base and then carefully pour milk chocolate mixture over top.

5 Cook cheesecake in a moderately slow oven (160C) for about 35 to 40 minutes or until the centre is firm to touch. Cool in oven with door ajar. Refrigerate cheesecake until ready to serve.

6 Dust cheesecake with sifted cocoa. Serve with strawberries.

Hint: This cheesecake can be made up to 2 days ahead and kept, covered, in the fridge.You will need 2 cups of chocolate muffin crumbs for this recipe.