Cookie dough

1. Melt butter in a pan over medium heat, stirring occasionally. Continue until it turns golden brown and emits a nutty aroma. Remove from heat and let cool for 5 minutes
2. In a mixing bowl, combine granulated sugar with the cooled browned butter. Stir until well blended.
3. Ensure the mixture isn’t hot to avoid cooking the eggs. Add eggs one at a time, mixing thoroughly after each addition until smooth.
4. In a separate pan over low heat, toast flour for 3–5 minutes, stirring continuously. Allow to cool slightly.
5. Gradually add the treated flour to the butter mixture. Mix with a spatula until combined. Fold in chocolate chips, ensuring the mixture isn’t too warm to prevent melting.
6. Using a cookie scoop, portion out six equal amounts of dough. Place them in a separate bowl, add baking soda, and mix until incorporated.
7. Roll the dough portions into balls and place them on a baking tray lined with parchment paper. Freeze for at least 30 minutes.

Cheesecake

1. In a small bowl, mix cornstarch with a portion of heavy cream until smooth.
2. In a large mixing bowl, beat softened cream cheese until smooth. Add the cornstarch mixture and whisk until combined.
3. Add eggs one at a time to the cream cheese mixture, whisking thoroughly after each addition.
4. Add granulated sugar and remaining heavy cream. Gently whisk until fully combined and smooth.
5. Press some cookie dough evenly into the bottom of a springform pan, bringing it slightly up the sides to create a barrier.
6. Pour cheesecake filling over the cookie dough base. Gently tap the pan to release air bubbles. Distribute cookie dough balls evenly over the surface, pressing them in slightly.
7. Preheat oven to 180°C (350°F). Place cheesecake on the middle rack and bake for 50 minutes, or until edges are set and center slightly jiggles.
8. Turn off the oven and leave the cheesecake inside for 30 minutes. Remove and let cool completely at room temperature.
9. Once cooled, refrigerate for at least 4 hours, or overnight, to set. 

bake cookies 

1. Preheat oven to 180°C (350°F). Place reserved cookie dough balls on a parchment-lined baking sheet. Bake for 13 minutes, or until edges are golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Decorate

1. Melt Nutella until smooth and pourable. Pour over the chilled cheesecake, spreading evenly. Pipe whipped cream around the edges. Place baked cookies on top of the whipped cream border. Sprinkle chocolate chips in the center.