Cookie Bottomed Chocolate Cheesecake (Print Format)

Chewy chocolate chip cookie base topped with creamy chocolate filling and decorated with chocolate whipped cream and cookie pieces.

# Ingredients:

→ Chocolate Chip Cookie Base

01 - 112 g unsalted butter, room temperature
02 - 72 g light brown sugar
03 - 39 g granulated sugar
04 - 1 large egg
05 - 1½ tsp vanilla extract
06 - 195 g all-purpose flour
07 - ¾ tsp baking soda
08 - ¼ tsp baking powder
09 - ¼ tsp salt
10 - 211 g semi-sweet chocolate chips

→ Cheesecake Filling

11 - 565 g cream cheese, room temperature
12 - 104 g granulated sugar
13 - 35 g natural unsweetened cocoa powder
14 - 1 tsp vanilla extract
15 - 42 g semi-sweet chocolate chips, melted
16 - 300 ml heavy whipping cream, cold
17 - 73 g powdered sugar
18 - 100 g chopped chocolate chip cookies

→ Chocolate Whipped Cream Topping

19 - 180 ml heavy whipping cream, cold
20 - 29 g powdered sugar
21 - 21 g natural unsweetened cocoa powder
22 - ½ tsp vanilla extract
23 - Mini chocolate chips and additional cookie pieces, for garnish

# Steps:

01 - Preheat oven to 176°C (350°F). Line a 9-inch springform pan with parchment paper and grease the sides thoroughly to prevent sticking.
02 - Beat the room temperature butter with light brown and granulated sugars for 3-4 minutes until the mixture is light and fluffy, incorporating air for a chewy texture.
03 - Mix in the egg and vanilla extract until just combined without overbeating to avoid toughening the base.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, and salt to ensure even distribution.
05 - Gradually add dry ingredients to the wet mixture, stirring just until combined. Fold in semi-sweet chocolate chips gently to maintain even distribution.
06 - Press the dough evenly into the prepared pan, with edges slightly higher to contain the filling. Bake 16-18 minutes until edges turn golden and the center remains slightly soft. Cool completely in the pan.
07 - Beat cream cheese until smooth. Add sugar and cocoa powder, mixing thoroughly. Stir in vanilla extract and melted chocolate chips until fully combined.
08 - In a chilled bowl, whip heavy cream with powdered sugar at high speed until stiff peaks form to ensure stability in the filling.
09 - Fold one-third of whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining cream. Incorporate chopped cookie pieces last to maintain texture.
10 - Arrange whole cookies around the pan sides pressed gently into the cookie base. Spread the cheesecake filling evenly over the cookie base, smoothing the surface.
11 - Refrigerate assembled cheesecake for 5-6 hours or overnight to achieve proper firmness and texture.
12 - Whip cold heavy cream with powdered sugar, cocoa powder, and vanilla extract until stiff peaks form just before serving for best texture.
13 - Remove cheesecake from pan. Pipe chocolate whipped cream swirls around edges using a star tip. Garnish with additional cookie pieces and mini chocolate chips. Keep refrigerated until serving.

# Tips:

01 - Do not reduce powdered sugar in whipped cream, as it stabilizes the mixture and maintains shape.
02 - Allow cheesecake to sit at room temperature for 15 minutes before slicing to enhance flavor and texture.
03 - If whipped cream softens during decoration, chill for 15 minutes to firm up.
04 - Store cheesecake in the refrigerator for up to 5 days; add whipped cream topping shortly before serving.
05 - For easier slicing, dip knife in hot water and wipe clean between cuts.

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