Instructions for the cookie base

• In a stand mixer fitted with the paddle attachment or large bowl and using a hand mixer, beat butter, sugars and vanilla until smooth.
• Add flour, soda and salt and beat for 30 seconds, and then add milk.
• Once mixture is well combined, add chocolate chips and mix for 20 seconds.
• Wrap dough and place in the fridge for 24 hours.
• Once ready to use, remove dough from the fridge and set aside for 30 minutes.
• Meanwhile, preheat oven to approximately 200 degrees Celsius and line a large baking tray with baking paper.
• Press cookie dough into tray and press down until even.
• Bake for approximately 20 minutes, or until dough starts to brown. 
• Set aside to cool completely.

Instructions for the cheesecake filling

• Using a stand or handheld mixer, blend all ingredients until smooth. 
• Spread over cookie base and smooth.
• Place in the fridge to set for at least 2 hours.

Instructions for the topping

• Drizzle heated sauce over cheesecake filling and place in the fridge to set for a further 30 minutes.
• Top with almonds if desired and cut into pieces to serve. Store in the fridge.