Jemma Wilson of Cupcake Jemma tops a graham cracker crust with layers of cookie dough and a cream cheese filling for an over-the-top cookie dough cheesecake.
For the BBB (Buttery Biscuit Base!):
Lightly grease and line the base of an 8-inch loose-bottomed or springform tin.
Mix together thoroughly into the consistency of wet sand, then press firmly into the pan to form an even layer. Refrigerate while you're preparing the Cookie Dough.
For the Cookie Dough:
Beat the butter and both sugars until pale in color. Add the yogurt and the vanilla and beat until combined. Add the flour, salt and chocolate chips, and fold to mix. Form the dough into 12 balls, a tiny bit bigger than hazelnuts, for decoration. With the remaining cookie dough, using latex gloves to avoid an unholy sticky mess, scatter the dough all over the BBB and press to flatten into an even layer all over the base.
Refrigerate the base and the balls while you're making the Filling.
For the Filling (The Cheesecakey Bit):
Beat the cream cheese and confectioners' sugar to combine, then add the lightly whipped cream and beat. It should firm up a little to be smooth, white and spreadable. Spread evenly over the cookie dough layer using an off-set palette knife. Decorate with the balls and a sprinkling of the cacao nibs then refrigerate for 2-3 hours. Then eat it ALL!