Preheat oven to 175 degrees celsius. Line an 8 inch baking tin with non-stick baking paper.

Prepare Brownie batter. Combine Flour, Sugar, Cocoa Powder and Salt. Whisk to combine dry ingredients and get rid of lumps.

Once brownies are cool, prepare Vanilla Bean Cheesecake layer. In a high power blender, combine all ingredients and blend till nice and smooth. You may have to help it along the way with a tamper or by stirring once or twice so things don't get stuck in the blender.

Once smooth, pour over cooled brownie layer and set aside whilst making Pecan Praline.

To make Pecan Praline, combine sugar and water in a heavy bottomed saucepan. Bring to a boil and continue boiling till you achieve a light amber caramel. Take off heat immediately and stir in chopped Pecan Nuts with a wooden spoon.

Immediately pour mixture out onto a sheet of non stick baking paper. Place another sheet of baking paper on top of the mixture and use a rolling pin to roll the praline mixture as flat as possible. Work quickly and be careful!

After a few minutes, your praline should have set. Chop into small pieces and then sprinkle pieces onto entire surface of cheesecake layer.

Place your Cheesecake Brownies into the freezer for 4-6 hours or until cheesecake layer is frozen solid.

Pop entire brownie out of the tin, and trim sides off with a sharp knife. Cut into 16 neat squares. Store in freezer and let thaw for 10 minutes before enjoying.