Chocolate chip cookie cheesecake

Blitz the Maryland chocolate chip cookies in a food processor until you achieve a sandy texture. Add the salt and butter and blitz for 10 seconds longer to incorporate.

Press the base mix onto a bottom of a spring form tin, as evenly as you can, put in the fridge.

Having ensured the cream cheese and butter are at room temperature, combine the two using an electric mixer, until homogenous – about five minutes. Mix in the sieved icing sugar, and finally the cream. Beat for a few minutes on a medium speed, it should be a smooth, creamy mixture.

Melt the three chocolates in the microwave, by heating for 30 seconds at a time and mixing in between. Add the melted chocolate to the filling, while mixing. Mix for five to ten minutes, the chocolate should cool down and cause the mix to gain a more solid consistency.

Pour the filling onto the base and even the top with a spatula, or knife.

To decorate, once the cake has set melt the white chocolate and drizzle it over the top. Pipe the whipped cream around the edge in peaks, and use it to hold pieces of the cookies.