Choc Chip Cookie Cheesecake

Ingredients

• 120 g Butter or baking spread (softened, unsalted)
• 170 g Light brown soft sugar
• 1 tsp Vanilla extract
• 30 ml Milk
• 150 g Plain flour
• 1/4 tsp Salt
• 75 g Milk Chocolate Chips
• 750 g Full fat cream cheese
• 125 g Icing sugar
• 2 tsp Vanilla extract
• 300 ml Double cream
• 100 g Milk Chocolate Chips
• 200 ml Double cream
• 1 tsp Vanilla extract
• 1 tbsp Icing sugar
• 16 Mini Choc Chip Cookies (I used Maryland)
• 25 g Milk Chocolate Chips

Instructions

1. 1

   Pre-heat your oven to 160C Fan/350F/Gas Mark 4

2. 2

   To make the cookie base, mix the butter and light brown soft sugar together until smooth with no lumps

3. 3

   Mix in the milk and vanilla

4. 4

   Mix in the plain flour and chocolate chips

5. 5

   Spread the mixture evenly into a 23cm springform tin

6. 6

   Bake for 20 minutes, then leave to cool completely

7. 7

   For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps

8. 8

   Add the double cream and whisk until it is very thick and holds it's shape, then fold in the chocolate chips

9. 9

   Smooth the mixture into the tin on top of the cookie base, then put it in the fridge overnight, or for at least 4 hours, to set

10. 10

    Remove from the tin and put on your serving plate. You may need to use a palette knife to loosen the cookie base from the tin. Smooth the sides with a butter knife to create a neater finish

11. 11

    To decorate, whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake

12. 12

    Place the mini cookies on top of the cream, then add the chocolate chips in the middle. Please note the cookies will eventually go soft due to the moisture from the cream, so add them as close to serving as possible

13. 13

    Serve immediately, store any leftovers in the fridge and eat within 2 days