To make the cheesecake filling, mix the ingredients together until well combined. Place in the fridge for at least 30 minutes. Take tablespoons of the chilled filling and shape into 12 x 3cm round patties. Place back into the fridge until ready to use.

Line two baking tray with non-stick baking paper. Preheat your oven to 180°C (350°F).

In a medium saucepan, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt and baking powder and stir until well combined. Add the flour and stir until no floury patches are left. Place the mixture into the fridge for 30 minutes to firm slightly and make shaping the cookies easier.

Take 1 heaped tablespoon of dough and flatten into a circle on the baking tray. They should be just larger than your cheesecake pattie. Place the cheesecake disc on top. Top with a flattened tablespoon of dough, and seal the edges. Repeat until you have twelve cookies.

Sprinkle the tops with fleur de sel and bake for 8-10 minutes.