Brownie Cookie Cheesecake

Preheat the oven to 180 °C / 350°F

Sift the flour and baking powder into a mixing bowl, and add the soft light brown sugar and butter. Using your finger tips, work the mixture until the butter has been fully incorporated and it resembles breadcrumbs.

Add in the chocolate chips and continue mixing until the chips are evenly spread throughout the mixture. You're sure to know that the chips will affect the cake recipe for the better!

Add the milk and vanilla extract and mix with your hands until the mixture becomes a dough. At this stage if the mixture is a little wet you can add 1/2 tbsp of plain flour to dry out.

Line your circular cake pan with two layers of plastic cling film and flatten out your dough into it to make a circular cookie the same diameter as the cake pan. Wrap the dough in the cling film and place in the freezer, (not fridge) for later use.

Prepare your brownie mix and pour into your buttered cake pan, squash down with a smaller cake pan to create a tall outer crust for your cake.

Bake in your preheated oven for 35 minutes.

Place all of the ingredients for the Cheesecake in a large mixing bowl or a stand mixer with the whisk attachment and whisk either by hand or with an electric appliance. It's a lot of cheese, but it's worth it to help the entirety of the cake recipe.

When the Brownie is out the oven, remove the smaller cake pan and place one layer of oreo cookies. Then smooth out all of the cheesecake batter to the edges. Don't turn the oven off but decrease the temperature to 150 °C / 300°F.

Bake the cake again in the oven for 40 minutes then cool. Once again, don't turn the oven off.