Directions

Chocolate Cookies

1. Cream the butter and sugar together in the bowl of an electric mixer. Beat for 6-8 minutes until pale and creamy. Add the egg and vanilla and beat until well combined. Add the flour and cocoa and beat until the mixture just comes together to form a smooth dough. After the cookie dough is made roll it out on a silicone baking mat or parchment (baking) paper, so you don't have to transfer the large cookie shapes later, to approximately 6-8mm thick and spread it far enough to cut out the large cookie shapes later. Refrigerate for at least 30 minutes to firm up the dough to make cutting out easier. 
   

2. Place your cookie cake template carefully on top of the rolled out dough and cut out the shape using your plastic cookie cutter tool or a blunt butter knife. Take your time and keep the blade as upright as you can so that the edge of the cookie is cut straight. After cutting around the outer edge and inner edge (if you want the inside removed also for some shapes) carefully lift off the cookie dough away from the cutout shape. Slide the baking mats with the cookies on top onto a cookie sheet or baking tray and put the cookie cutouts back into the fridge to chill while the oven heats up or at least 15 minutes. This will help the cookie to keep its shape when baked.

3. Bake for 12-20 minutes. Leave the cookies on the trays until completely cool.  I like to leave mind overnight.

4. Use leftover cookie dough to make smaller cookies to top your cookie cake. Smaller cookies will bake for approximately 8 minutes.

Oreo Cheesecake Filling/Frosting

1. Place cream cheese and cream into the bowl of electric mixer and whip on low speed until combined.  Increase to high speed and whip until the mixture becomes thick and smooth.

2. Carefully Fold in finely crushed oreos.

3. It is now ready to be piped onto your cookie cakes.

Cookie Cake Assembly

1. Place your first cookie onto the tray, serving plate or cake board. Pipe the cheesecake mixture onto the cookie (I used a 13mm round nozzle) and put this in the fridge to firm up for 10-20 minutes. Then place the second cookie on top of the first very gently and pipe your cheesecake mixture onto this one. Take your time to create a neat piped effect but don't worry too much as any unruly mixture can be covered with decorations in the next step. Refrigerate again for 10-20 minutes and then you are ready to place your cookie cake toppers on.

2. While cheesecake is setting, melt chocolate in microwave on 50% power stirring every 30 seconds until melted. Allow to cool slightly before piping the melted chocolate onto your piped cheesecake mixture using a piping bag fitted with a small icing nozzle or piping bag with the tip cut off. Pipe to look like a basket outline.

3. Allow the chocolate piping to chill for 5 to 10 minutes.

4. Carefully place your decorations onto the cheesecake however you desire. I try not to be too precise with them because I like the random placing and look. Adding layers of different toppers looks great!

5. Chill again to set the cheesecake mixture (for at least 3 hours) and keep refrigerated until serving.