Ingredients
Serves 8
Cookie Dough
55gr butter
½ cup brown sugar
2 tbsp milk
½ cup plain flour
1 tsp vanilla extract
1 cup white chocolate, chopped
Cheesecake
250gr chocolate biscuit crumbs
60gr butter, melted
750gr cream cheese
400gr can sweetened condensed milk
3 eggs
1 tsp vanilla extract
1 tbsp lemon juice
To decorate
¼ cup each white and dark chocolate, melted separately
Method
For the cookie dough
Cream butter and both sugars until light and creamy.
Stir in milk, flour, vanilla and chocolate. Place in the fridge until needed.
For the base
Combine the biscuit crumbs and melted butter and push firmly and evenly into the base of a lined spring-form tin.
For the cheesecake
Beat the cream cheese until smooth and soft (you may find it easier to microwave the cheese for 20-30 seconds to soften it slightly). Add the condensed milk, vanilla, lemon juice and eggs and beat until well combined.
Pour the cream cheese mix over the base of the cheesecake and drop chunks of the cookie dough into it. Press them gently to submerge them beneath the surface.
Cook for one hour at 180°C. Remove from the oven and allow to cool in the pan.
Refrigerate until cold (3-4 hours or overnight). Drizzle with melted chocolate and serve with thick cream or berries.