Ingredients:

  • 180 g (1 ½ cups) All-purpose flour (Plain flour), heat-treated
  • 115 g (½ cup or 1 stick) Unsalted butter, softened
  • 110 g (½ cup, packed) Light brown sugar
  • ½ tsp Vanilla extract
  • 2 Tbsp (30 ml) Milk (whole milk or double cream is best)
  • ¼ tsp Fine sea salt (for dough)
  • 180 g (1 cup) Mini chocolate chips
  • 250 g (about 1 ¾ cups) Digestive biscuits or Graham Crackers
  • 100 g (7 Tbsp) Unsalted butter, melted (for crust)
  • 700 g (3 x 8 oz blocks) Full-fat cream cheese, softened to room temperature
  • 180 g (1 ½ cups) Powdered sugar (Icing sugar), sifted
  • 1 Tbsp (15 ml) Vanilla extract (for filling)
  • ½ tsp Fine sea salt (for filling)
  • 480 ml (2 cups) Cold heavy cream (Double cream or whipping cream, chilled)

Instructions:

  1. Place the measured flour in a microwave-safe bowl. Microwave on high for 60-90 seconds, stirring every 30 seconds, until the internal temperature reaches 165°F (74°C). Allow the flour to cool completely.
  2. In a medium bowl, beat the softened butter and brown sugar until light and fluffy (about 2 minutes).
  3. Add the cooled, heat-treated flour, salt, vanilla extract, and milk. Mix on low speed until just combined. Do not overmix.
  4. Gently fold in the mini chocolate chips.
  5. Roll the dough into small, marble-sized balls. Place them on a plate and chill in the freezer for at least 30 minutes.
  6. Line the bottom of the 9-inch springform pan with parchment paper and lightly grease the sides.
  7. Finely crush the digestive biscuits or Graham Crackers.
  8. Pour the melted butter over the crushed biscuits and mix thoroughly until the mixture resembles wet sand.
  9. Press the mixture firmly and evenly into the base of the prepared pan, creating a compact layer. Chill in the refrigerator for at least 15 minutes to set.
  10. In a separate, chilled bowl, use an electric mixer to whip the cold heavy cream until stiff peaks form. Set aside.
  11. In the stand mixer, beat the room-temperature cream cheese, sifted powdered sugar, vanilla extract, and salt until completely smooth, light, and lump-free. Scrape down the sides of the bowl frequently.
  12. Gently fold the whipped cream into the cream cheese mixture in three stages using a large rubber spatula. Use a careful cutting and turning motion to ensure uniform blending without deflating the cream.
  13. Spoon about two-thirds of the cheesecake filling over the chilled biscuit crust, spreading it evenly.
  14. Remove the chilled cookie dough balls from the freezer. Gently press about half of the cookie dough balls into the filling layer.
  15. Spoon the remaining one-third of the filling over the dough layer, smoothing the top with a spatula.
  16. Place the remaining cookie dough balls onto the top layer for garnish, lightly pressing them in.
  17. Cover the cheesecake loosely and refrigerate for a minimum of 6 hours, or ideally overnight, until thoroughly set and firm to the touch.
  18. Carefully run a thin, hot knife around the edge of the pan before releasing the springform ring.
  19. Dip a large, sharp knife into hot water and wipe clean between each slice for the cleanest presentation.