5-Layer Cookie 'Box' Brownie Cheesecake
Ingredients
- 455 gram chocolate chip cookie dough, 1 tubing 455 gram
- 510 gram brownie mix batter prepared according to package directions 510 gram
- 1/2 cup sugar (100 gram )
- 1 tsp vanilla extract
- 1 large egg
- 40 chocolate cake sandwiches
- Whipped cream
Preparation
- Press on the cookie dough fold the wrap.
- Unclasp the pan and then suspend the cookie dough disc.
- Then spray on the ground.
- Pour at the batter.
- In a big bowl, blend together cheese, vanilla, sugar, and egg till there are no lumps and the batter is smooth.
- While the brownie remains warm rotate and press back on the cake pan with pads or oven mitts to push the brownie in a ring up the sides of the springform pan. Chill for half an hour.
- Arrange a layer of the sandwich biscuits on the base of the casing.
- Pour on top of the biscuits and spread across the top.
- Harness the pan to release any air bubbles that are large, then bake for approximately 40 minutes before the cheesecake jiggles at the middle. Freeze until the cheesecake's surface is firm.
- Arrange another layer of biscuits on top of the layer, then put the cookie dough disc on top.
- Tuck in any borders, then bake for 20 minutes.
- Chill fully discharge the pan. Slice, and serve with a dollop of whipped cream!
Enjoy!