Toffee Chip Cookie Bottom Cheesecake

Step 01

Brown the butter in a saucepan over a medium heat, swirling, until it darkens and the bubbling almost stops then cool slightly. Whisk in both sugars, the egg and vanilla until smooth. Fold in the flour, cornstarch, baking soda and salt then stir in the toffee bits and chocolate chips.

Step 02

Preheat the oven to 180C/350F. Wrap the outer bottom of an 18cm springform pan with 2 layers of foil, at least halfway up the sides, and line the inside base with baking paper.

Step 03

Press half of the cookie dough evenly over the bottom and a third of the way up the sides of the pan then pour in the cheesecake batter.

Step 04

Set the springform in a larger pan and fill with hot water until halfway up the sides. Carefully transfer to the oven and bake for 45-55 minutes until the centre still jiggles slightly when shaken.

Step 05

Turn off the oven and leave the cheesecake inside for 1 hour then cool at room temperature for another hour and chill for at least 4 hours, or overnight.

Step 06

Reduce the oven to 160C/325F. Scoop the remaining cookie dough onto a lined baking sheet (about 18 cookies) and bake for 12-15 minutes until the edges brown slightly. Sprinkle with flaky salt then cool. Cut 2-3 cookies in half and crush 2-3 more for the topping.

Step 07

Make the toffee sauce: combine the brown sugar, cream and butter in a pot over a medium-low heat for 3-4 minutes until starting to thicken. Add the vanilla and salt and cook for 1 minute more then cool to room temperature.

Step 08

Loosen the chilled cheesecake around the sides, release the springform and transfer to a serving platter.

Step 09

Top with the toffee sauce, halved cookies, crushed cookies and mini chocolate chips then slice, serve and enjoy!