Replying to @samantha the recipe we’ve all been waiting for 👏 genuinely one of the best things I’ve ever eaten Cookie dough: - 2 sticks unsalted brown butter- cooled - 1/4 cup granulated sugar - 1 1/2 cups dark brown sugar - 2 eggs room temp - 1 egg yolk room temp - 1 tbsp vanilla - 2 1/4 cup AP flour - 2 tsp baking soda - hefty 1/2 tsp salt - chocolate chunks- I recommend chocolate bar. I used Tony’s milk chcolate Cheesecake filling: - 2 block (16oz) creamcheese- full fat Philadelphia - 2 eggs - 3/4 cup granulated sugar - 2 tsp vanilla Steps: - make cookie dough first by mixing the wet ingredients than folding in the dry ingredients. Once the flour just barely disappears, fold in chocolate. Do not over mix. - line the entire cake pan with parchment paper! Don’t want it to stick to the bottom or sides - layer bottom of pan with dough. Leave about 1/3-1/4 of dough for top - make cheesecake filling by combining all ingredients and mixing with hand mixer until all clumps are gone. Do not over mix - pour cheesecake filling over cookie dough. 🚩I did NOT use all the filling and had some left over. I wanted to be safe than sorry. So only use enough to cover the cookie dough and add just a little bit of height - add cookie dough on top. I didn’t do one big layer like the bottom. I split them into tiny little pieces and they spread once in the oven to cover the surface area of the top - bake on 350 degrees F for 45-55 mins. I wanted mine more gooey as you can see but if you want it to be more firm leave it in on the longer side (I didn’t want to burn the cookie dough) - top with sea salt - leave in fridge preferably over night Disclaimer: this is more of a pie-ish dessert! It’s not as firm as a cheesecake but that’s the way we wanted it. It’s a little messy but so worth it I promise Enjoy !!🤤🍪🍰 #fyp #baking #cheesecake #cookiedough #chocolatechipcookie - @atasteofhope