I love a lasagne but I have not tried one in desert form. I have made this with two options, they are basically the same with some minor differences….

You Will Need:

Biscuit Base:

• 150g Chocolate Chip Biscuits or 9 chocolate chip cookies for option 2 (I used the small Maryland ones)
• 60g Butter (for option 1 only)

Filling:

• 280g Cream Cheese (I have used both philidelphia and supermarket own brand)
• 150g Double Cream
• 60g Icing Sugar
• 9 Chocolate Chip Cookies (like the Maryland cookies)
• 100g Chocolate Spread (I used Nutella)

Topping To Finish:

• 100g Double Cream
• 100g Dark Chocolate
• 20g Chopped Hazel Nuts or more crushed biscuits (option 1)
• 5 Crushed Chocolate Chip Biscuits (option 2)

Method:

• Line and grease a 18cm square loose bottom tin.

Option1:

The Base:

• Melt the butter in a small saucepan over a low heat, remove from the heat once melted.
• Crush the biscuits and add them to the melted butter
• Spoon into the prepared tin and press down with the back of a metal spoon until firm and level.
• Pop in the fridge while you prepare the filling or for at least 30mins.

The Filling:

• Put the cream cheese, cream and icing sugar, either with a hand mixer or the whisk attachment on your stand mixer, whisk until it has thickened.
• Spoon half of the cheesecake filling over the chilled biscuit base.
• Arrange the 9 chocolate chip cookies over this.
• Gently warm the Nutella so it will spread, with a little encouragement, easily over the cookies.
• Spoon another layer of the cheesecake filling gently over the Nutella and level the top.
• Pop back in the fridge while you prepare the topping.

Topping:

• Gently heat the cream in a Bain Marie (a heat proof bowl over a pan of simmering water).
• Add the chocolate, stir until melted and glossy.
• Allow to cool slightly before pouring over your chilled cheesecake.
• Scatter the chopped hazel nuts evenly over the ganache.
• Return to the fridge to set, before removing from the tin and serving.

Option 2

The Base:

• Arrange your  9 chocolate chip cookies over the base of your prepared tin.

The Filling:

• Put the cream cheese, cream and icing sugar, either with a hand mixer or the whisk attachment on your stand mixer, whisk until it has thickened.
• Spoon half of the cheesecake filling over the cookies.
• Arrange another 9 chocolate chip cookies over this.
• Gently warm the Nutella so it will spread, with a little encouragement, easily over the cookies.
• Spoon another layer of the cheesecake filling gently over the Nutella and level the top.
• Pop in the fridge while you prepare the topping.

Topping:

• Gently heat the cream in a Bain Marie (a heat proof bowl over a pan of simmering water).
• Add the chocolate, stir until melted and glossy.
• Allow to cool slightly before pouring over your chilled cheesecake.
• Decorate around the edge with 5 crushed cookies.
• Set in the fridge before removing from the tin and serving.