1. In a bowl of standing mixer, beat soft butter with powdered sugar until light and fluffy.
2. Add cheese and briefly mix.
3. Set aside ? of the cheesecake and add cocoa powder and hazelnut chocolate spread.
4. Add vanilla extract to the remaining 2/3 of the cheesecake and mix briefly.
Folding:
5. Take 12 biscuits, and on a double sheet of aluminium foil, place 3 across and 3 biscuits down to create a rectangle.
6. Spread the cocoa hazelnut cheesecake evenly.
7. Lay the second layer of biscuits over it, keeping the same sequence and spread vanilla cheesecake evenly.
8. Add jam to chopped strawberries and place them in a straight line going through the centre of the cheesecake.
9. Fold the sides into the centre, and close tightly on top with aluminium foil.
10. Leave in the fridge for at least 3 hours, or best overnight.
11. For the chocolate ganache place cream, salt, sugar and golden syrup into a pot and bring to boil.
12. Take off the heat, pour over chocolate and keep mixing until chocolate melts completely. Pour over the top of the cheesecake and decorate with desired toppings.
