What you’ll need
225g Burnt Butter Choc Chip Cookies
75g unsalted butter, softened
400g cream cheese
75g icing sugar
1 teaspoon vanilla bean paste
250mL double cream
50g milk chocolate, melted
Line the base and sides of a 20cm round springform tin with plastic wrap. This will make it easier to remove the cheesecake later.
To make the base of the cheesecake, place 125g of the burnt butter cookies in a food processor and blitz until they form fine crumbs. Add the butter and blitz again until it clumps together.
Press the cheesecake base into the prepared cake tin, covering the base completely. Place the base into the fridge until needed.
Now make the cheesecake filling by mixing the cream cheese, icing sugar and vanilla using a hand held or stand mixer. Mix until the cream cheese is smooth, then add the double cream and beat just until everything is combined.
Place half the cream cheese mixture into the prepared cake tin, smoothing it over the base.
Roughly chop the remaining burnt butter cookies, and sprinkle over the cream cheese filling, then push them into the filling. Top with the remaining cream cheese mixture, smoothing the top with a spatula or palette knife.
Place back into the fridge, for at least 2-3 hours to firm up.
When ready to serve the cheesecake, remove from the tin and place on a serving plate. Smooth out the edges of the cheesecake if necessary. Drizzle over the melted chocolate to decorate, and serve immediately.
Store any leftovers in the fridge.
