Chocolate Chip Cookie Dough Mini Baked Cheesecakes makes 14 large Texas muffin sized cheesecakes

Chocolate Chip Cookie DoughThis batch makes enough to top the cheesecakes. If you would like a layer on the bottom of the cheesecake as well double the ingredients in this recipe.

1 cup plain (All purpose) flour75 grams (3oz) unsalted butter at room temperature1/2 cup brown sugar 1/4 cup white sugar1 1/2 Tbsp (2 US Tbsp) Milk1/2 tsp Vanilla 1/2 cup chocolate chips

Sift the flour and set aside.

In a large bowl of an electric mixer at high speed cream (mix together) the butter and both sugars until light and fluffy. Reduce the speed to medium low, add the milk and vanilla and mix until combined. Then reduce speed to low and mix in the flour until completely combined. Add the chocolate chips and mix in by hand.

For the purpose of the cheesecakes make break small pieces off the dough and roll into balls. (My kids love to help with this step)

Cheesecakes14 Oreo Cookies (or up to 24 if you are making the version with cookie dough layer on the bottom as well)625g (21oz) cream cheese at room temperature1 tin condensed milk3 large eggs at room temperature14 large muffin papers (I bought these ones from woolies)Cookie dough (see recipe above)

Preheat oven to 140C (280 F)

Line the muffin tins with the muffin/cupcake papers. Place one single oreo in the bottom of each paper.

If you have decided to go all out and have the extra layer of cookie dough - press down into the case an amount of cookie dough about equal to the

size of the Oreo cookie at this stage. (remember you will have to have doubled your cookie dough yield to do this and you will also need to reduce the amount of cheesecake mixture you add to the cases it will be a scant 1/4 cup)

Beat the cream cheese using a mixer at medium speed until just smooth, add the condensed milk and mix until combined. Reduce speed to low and add the eggs one at a time, beating after each addition until just combined.

Spoon the mixture into the large muffin papers dividing mixture evenly between the papers. If you are using large ones like I did you can add a scant 1/3 cup to each and make 14, if you only have smaller cupcake cases do not overfill the cases as the mixture will rise a little during baking, make them just over 3/4 full and you will probably get around 20 cakes.

Bake for 10 mins. Remove from oven and working quickly add the balls of chocolate chip cookie dough to the top of the cheesecakes. You do not need to push them down just throw them on top of the cheesecakes.

Return to the oven and bake a further 15 minutes.

They will be cooked when the cookie mixture starts to set but before it turns golden. Although if you prefer a crunch you can leave it a couple of extra minutes until the dough starts to turn golden.

Allow to cool in the trays for 10-15min and then pop in an airtight container in the fridge until chilled.