Brownie bottom layer
10 T. salted butter, melted
1 cup granulated sugar
1 tsp vanilla
2 eggs
¾ cup flour
6 T. unsweetened cocoa
¼ tsp baking powder
¼ tsp salt
Cheesecake layer
24 ounces soft cream cheese
1 cup light brown sugar
3 T. flour
1 cup sour cream
1 T. vanilla
3 eggs
1½ cups (128g) chopped chocolate chip cookies- I used homemade
¾ cup chocolate chips
Whipped Cream
2 cups cold heavy cream
½ cup powdered sugar
½ cup unsweetened cocoa
1½ tsp vanilla
¾ cup Oreo crumbs
Decorations
5 chocolate chip cookies, chopped
6 Oreos, chopped
Lindt Truffles to garnish the edges
Instructions
Brownie
Preheat oven to 350°F
Line a 9-inchspringform pan with a parchment round. Grease the sides well.
In a bowl, mix butter, sugar, vanilla.
Add eggs.
Add all the dry ingredients.
Pour in pan and bake about 20 mins.
Cool 10 minutes.
Take the springform pan sides off and wash the brownie crumbs off. Dry it well and place back on the pan with the brownie still inside. Regrease the sides.
Lower oven to 300.
Cheesecake layer
Beat cream cheese, sugar and flour on low until smooth.
Add sour cream and vanilla.
Add eggs one at a time.
Fold in cookies and chips.
Pour over the brownie.
Place inside a cheesecake moat and fill sides with water. (If not create a water bath in a roasting pan.)
Bake 60 minutes.
Shut oven heat off and leave cake in oven 30 mins.
Crack oven door open and let it sit in oven another 30 mins.
Chill overnight or freeze wrapped well.
Decorate
Beat cream, sugar and cocoa to stiff peaks.
Add cookie crumbs.
Spread on top of cake and pipe some around the edges.
Place truffles all around the edges.
Fill center with chopped chocolate chip cookies and oreos.
Drizzle on chocolate syrup or fudge.
Keep chilled and serve at room temp.
source : https://hugsandcookiesxoxo.com
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