We have these fantastic tasting cookies here in NZ called Cookie Bear Chocolate Chippies, made by The Griffin’s Food Company who have been making Kiwi’s favourite ‘bikkies’ for over a century. They were often in my lunchbox as a child and I still enjoy them as an adult (especially dunked in my coffee, lol). I even remember the Cookie Bear in the TV ads…..”Dum-de-doo” was his catch phrase. 🙂

These chocolate chip cookies make the most delicious tasting cookies & cream cheesecake! It’s a really easy recipe, no frills, just thrills for your tastebuds. 🙂


Ingredients

Base

1 x 250 gram packets Griffin’s Cookie Bear Chocolate Chippies

75 grams butter

Filling

1 x 250 gram packets Griffin’s Cookie Bear Chocolate Chippies

1 cup (250 mls) fresh full cream

2 x 250 gram pottles cream cheese

1/2 cup castor sugar

1 teaspoon vanilla extract or paste

2 teaspoons gelatine granules

To Finish

1 cup (250 mls) fresh full cream

1 1/2 tablespoons icing sugar

1/4 teaspoon vanilla extract or paste

50 grams milk chocolate

Method

Lightly spray a 20 cm round, loose bottomed cake tin with non-stick cooking spray.

Place the first packet of cookies into a food processor and process them until they are as fine as coarse ‘breadcrumbs’. Alternatively place them into a resealable plastic bag, place a tea towel over it and bash them with a rolling pin.

Place the butter in a small saucepan and slowly melt it over a low heat…..then set it aside (of course you can use the microwave if you like).

Add the melted butter and the cookie crumbs to a bowl and thoroughly mix the two together.

Spoon the buttery biscuit crumbs into the bottom of the tin and loosely spread them out as evenly as possible (no need to push them down yet). Then use a metal spatula or a flat bottomed cup or glass to press them down as firmly as possible and place it in the fridge to set,

Open the second packet of cookies and snap half of them in half and then using a large knife, roughly chop up the rest. Set aside.

In a medium sized bowl, using an electric beater on a medium speed, beat the fresh cream for around 2 1/2 minutes or until stiff peaks form (if you pulled some up with a spoon it should stand up stiff). Set aside.

Place the cream cheese, the sugar and the vanilla extract into a large bowl and using the beater again, on medium speed, beat it all together for around 3 minutes or until it’s well combined and light ‘n’ creamy.

Place 1/3 cup of cold water into a small heatproof bowl and sprinkle the gelatine over the surface.

Boil the jug (kettle). Find another heatproof bowl that is larger than the small bowl containing the water and gelatine and place the smaller bowl inside it.

Carefully pour some boiling water into the larger bowl so that is reaches the same height as the water and the gelatine inside the smaller bowl, being careful not to get any boiling water inside the small bowl.

With a teaspoon mix the water and gelatine together until all of the gelatine has dissolved (this will only take a minute).

Then remove the gelatine bowl from the larger bowl and leave it sitting on the bench until it feels like it has cooled down to around the same temperature as the cream cheese mix.

Scrape every little bit of the dissolved gelatine and water into the bowl with the cream cheese mix and using the beaters again, on a low speed, beat it together for around 1 minute or until it’s nicely blended in.

Using a large spoon or spatula fold the whipped cream through the cream cheese mixture until it’s all combined.

Place around 1/4 of the mixture into the tin and spread it around on top of the set base. Stand the ‘snapped in half’ cookies into the mixture.

Set 1/4 cup of the cookie crumbs aside for decorating and then add the rest to the remaining cream cheese mix and fold them in.

Spoon the remaining mix into the tin, roughly smooth the top over with a metal spatula or the back of a dessert spoon and place the whole thing into the fridge.

Place the second cup of cream into a medium sized bowl with the icing sugar and the vanilla extract and using your beaters again, on a medium speed, whip it for around 2 1/2 minutes or again, until stiff peaks form. Using a metal spatula or the back of a dessert spoon spread the whipped cream over the top of the cheesecake.

Using your big knife again, roughly chop up the milk chocolate and scatter it over the top of the cheesecake.

Scatter over the cookie crumbs that you set aside earlier and pop it back into the fridge again for at least 30 more minutes.

Sit the cheesecake on top of an upturned bowl or similar (smaller than the tin), loosen the tin if it has a latch and slide it down off the cheesecake (if it’s being stubborn run a knife around it between the cheesecake and the tin). Place the base and cheesecake on the bench. Run a long knife around in between the base of the tin and the base of the cheesecake to loosen it and then slide the whole thing onto a flat serving plate.

Use a large sharp knife to cut it into 8 – 10 pieces.

Keep well wrapped with cling wrap in the fridge for up to 5 days.

For a more detailed walkthrough and more pics, visit my blog; http://www.taniaskitchen.co.nz/cookies-cream-cheesecake/

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