Summary

Ingredients

For the dough: (cookie dough)

• 150 grams flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 140 g butter
• 20 g suar
• 40 g suar, brown
• 1 tablespoon vanilla extract
• 1 egg (s), or 2, depending on size
• 140 g chocolate decoration (drops)
• 50 g nuts, round

For the ground:

• 140 g flour
• 0.5 teaspoon ½ salt
• 140 g butter
• 40 g suar
• 1 egg yolk, or 2, depending on size
• 2 tablespoon chocolate, dark, melted

For covering:

• 900 g cream cheese
• 150 grams sugar
• 40 g cornstarch
• 1 tablespoon vanilla extract
• 3 egg (s)
• 200 ml cream

For the glaze:

• 30 grams sugar
• 3 ½ tablespoon cocoa powder
• 250 ml cream
• 1 pack cream stabilizer
• 1 teaspoon vanilla extract

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Instructions

1. For the cookie dough, first mix the flour, baking soda and salt. Mix the butter with the mixer for 2 minutes; Add sugar and egg and stir in with the vanilla extract. Then stir in the flour mixture. Finally fold in the chocolate chips and nuts.
2. Chill 1 cup of the dough. Using a teaspoon, form small cookies with a diameter of approx. 2 cm from the remaining dough and place on a baking sheet lined with baking paper. Bake at 190 ° C for about 10 minutes; then let it cool down.
3. For the base, mix the flour and salt and set aside. Mix the butter and sugar with the mixer until creamy. Mix in the egg yolks and melted chocolate. Then reduce the speed of the mixer and add the flour mixture. Put the dough in a greased and aluminum foil-lined 26-inch mold - no edge needs to be formed - and bake at 175 ° C for about 15 minutes, then allow to cool.
4. For the cheesecake, first mix 1/3 of the cream cheese with sugar and cornstarch. Then add the remaining cream cheese and the vanilla extract; First stir in the eggs one after the other, then the cream. Put half of the cheese mixture on the pre-baked base.
5. Now you need the put back, unbaked, cookie dough. From this, distribute small balls on the cheesecake, teaspoon at a time, and then pour the rest of the mixture over it. Place the cheesecake in a 2-3 cm deep water bath, e.g. on a baking sheet filled with water. Bake for about 80 minutes at 175 ° C, until the cake is lightly golden brown.
6. After baking, let it cool down for 2 hours - do not move it if possible. Then cover with cling film and refrigerate for 4 hours.
7. Mix the sugar and cocoa together for the glaze. Whip the cream until stiff. Stir in cocoa mixture and vanilla extract. Be careful not to whip the cream too long so that it does not curdle. Now put the topping in the refrigerator. Later, cover the cooled cheesecake with the cooled topping and put it back in the cold. Before serving, decorate the cheesecake with the baked cookies.