Choc Chip Cookie Cheesecake

Cookie base, vanilla cheesecake with chocolate chips, topped with mini cookies

📝 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. 1Pre-heat your oven to 160C Fan/350F/Gas Mark 4
2. 2To make the cookie base, mix the butter and light brown soft sugar together until smooth with no lumps
3. 3Mix in the milk and vanilla
4. 4Mix in the plain flour and chocolate chips
5. 5Spread the mixture evenly into a 23cm springform tin
6. 6Bake for 20 minutes, then leave to cool completely
7. 7For 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. 8Add the double cream and whisk until it is very thick and holds it's shape, then fold in the chocolate chips
9. 9Smooth 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. 10Remove 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. 11To decorate, whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
12. 12Place 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. 13Serve immediately, store any leftovers in the fridge and eat within 2 days