Directions:
1.
Preheat the oven to 180 C°. Line a
9X13-inch pan with grease proof
paper, or lightly oil the tray.
2.
For the cookie layer: whisk the
melted butter and sugars in a large
bowl until combined. Add eggs and
vanilla extract and mix well. Add
the flour, salt and bicarbonate of
soda, folding into the dough with a
rubber spatula; do not over mix.
Fold in chocolate chips until combined.
3.
Press half of the dough onto the
bottom of the prepared pan. It will
be a thin layer, and you may have
to fill in any holes with a bit of
cookie dough from the bowl.
4.
For the cheesecake filling: mix the
cream cheese and powdered sugar
together with an electric mixer until
light and fluffy, or for1-2 minutes.
Add the egg and vanilla and mix
until well combined.
5.
Pour the cheesecake filling over the
layer of cookie dough in the pan.
6.
Mmm… yummy
Using the remaining cookie dough,
flatten tablespoon-sized amounts
of cookie dough in your hands into
flat disc shapes, about 1/4-inch
thick. Place these discs over the top
of the cheesecake layer. It's ok if
there are small spaces. The entire
top doesn't need to be completely
covered; just make sure it is mostly
covered with cookie dough.
7.
Let’s be real; raw cookie dough is usually better
than the actual cookie
Best served with ice cream on a sunny day
a skewer into the middle, and
check it’s clean when removed.
8.
Bake for 35-40 minutes, until very
lightly browned on the edges. Push
Place on a wire rack to cool
completely. Refrigerate until
chilled, around 1-2 hours. Cut
into squares and serve. (We ate
ours with ice cream. Again,
#sorrynotsorry)
Recipe adapted from http://goo.