for 8 portions
16 oz. chocolate chip cookie dough (455 g), at room temperature
36 oz brownie mix (510 g), 2 cans, batter prepared according to package directions
24 oz cream cheese (680 g), softened
½ cup sugar (100 g)
1 teaspoon vanilla extract
1 large egg
40 double chocolate-filled sandwiches
whipped cream, to serve
Preheat the oven to 180°C.
Line a 25 cm (10 inch) springform pan with two layers of plastic wrap long enough to hang on the sides.
Press cookie dough evenly in a circle along the bottom of the pan, then fold the plastic wrap over the top.
Detach the pan and place the cookie dough disc in the freezer.
Close the pan, then spray the bottom of the pan with baking spray.
Pour in the brownie dough.
Spray the bottom and sides of a 12 cm or larger, 20 cm or wider cake pan, then press the greased cake pan into the brownie batter until the batter reaches halfway up the sides of the springform pan.
Bake in the oven for 35 minutes, then let cool for about 5 minutes.
Reduce oven temperature to 300°F (150°C).
In a large bowl, mix the cream cheese, sugar, vanilla and egg until no lumps remain and the dough is smooth.
While the brownie is still warm, carefully turn it over and press the inner cake pan with oven mitts or pads to push the cooked brownie even higher up the sides of the springform pan to form a regular ring. Let cool for 30 minutes.
Place a single layer of sandwich biscuits, about 14-15, on the bottom of the brownie shell as close together as possible.
Pour cheesecake batter over the cookies and spread evenly over the top.
Tap the pan to bring out the large air bubbles, then bake for about 40 minutes until the cheesecake moves slightly in the centre. Freeze until the top of the cheesecake is slightly firm, about 30 minutes.
Place another layer of cookies on top of the cheesecake, then place the frozen cookie dough disc on top.
Tuck in the edges and bake for 20 minutes.
Cool completely, then release the pan. Cut into slices and serve with a dollop of whipped cream and another cookie!