Instructions
Preheat roaster to 350 degrees F
In a medium mixing coliseum, add melted adulation, 2 mugs of cookie motes, brown sugar, ground cinnamon. Stir until combined.
Transfer the admixture into a 10- inch springform visage and press it hard. Make sure it’s spread unevenly across the visage
Place visage in the roaster and singe for about 5 twinkles.
Remove and allow to cool
snare a large mixing coliseum, and add in cream rubbish
Beat until the texture becomes smooth and delicate
Add in your trouncing cream, sugar, vanilla excerpt, and each– purpose flour( gradationally)
Beat constituents after every addition
Now, add in your eggs gradationally( beat to incorporate after adding each egg)
Spread ⅓ of the batter into the visage, spread 1 ½ mugs of the cookie pieces.
Spread the remaining batter over the cookie crumbles
Place your visage into the roaster and singe for 45 twinkles
Keep at 350 degrees F
Remove the cutlet from the roaster and allow it to cool for a many twinkles
In another mixing coliseum, add 1 tablespoon of vanilla excerpt and ¼ mug of white sugar
Stir until well amalgamated
Spread your admixture on top of the cutlet
Put cheesecake admixture back into the roaster for another 7 twinkles
Turn your roaster off and let the cutlet rest inside for another 30 twinkles
Remove from the roaster and place on a line rack to cool
In a medium saucepan, add chocolate chips and 1 mug of whipping cream
Turn heat to low and frequently stir to avoid burning. Cook until melted
Add in 1 tablespoon of vanilla excerpt and stir together
Remove admixture from the heat and spread the admixture on top of your cheesecake
Place inside the fridge to firm up for 8 hours
embellish the cheesecake to your relish, serve, and ENJOY!