Cookie cheesecake

Instructions

1. Grease and line two 20 cm ( 8 inch) square loose-bottomed cake tins with greaseproof paper.
2. For the cookie topping: In a large bowl, beat all of the ingredients together, except for the chocolate chips, until well combined, then add the chocolate chips and stir through until evenly distributed.
3. Spread the dough evenly over the bottom of one of the tins and place in the fridge for 30 minutes until firm enough to handle.
4. For the buttery biscuit base: Preheat your oven to 190°C (170°C fan).
5. Stir all of the base ingredients together in a bowl until the texture is similar to damp sand and it holds together when you squeeze some between your fingers. Press the mixture firmly into the base of the other tin in an even layer.
6. Bake the base for 10 minutes, then remove and leave to cool completely.
7. For the cheesecake filling: Put all the ingredients into a stand mixer fitted with the balloon whisk, or a largebowl, and whip together on a medium–highspeed for 5-7 minutes until pale and thick. Spread this mixture onto the biscuit base in an even layer using a palette knife.
8. Take the cookie dough slab from the fridge and remove it from the tin, keeping the greaseproof paper stuck to the bottom. Turn it upside down and place it into the tin, directly on top of the cheesecake layer, being careful not to press down too much, then peel away the paper.
9. Bake for 30–35 minutes until the cookie has turned a golden colour and there is a firm jiggle to it. Leave to cool before placing in the fridge to chill right down.
10. To finish: Pour the melted chocolate into a smallpiping bag and drizzle zigzags all over the cooled cookie cheesecake. While the chocolate is still wet, sprinkle the coloured chocolate buttons on top to finish it off.