• Grease a 20cm cake tin and preheat the oven to 180°C (350°F).
• Make the two cookie dough's.

Chocolate Chip Cookie Dough;

• Beat the partially melted butter, brown sugar and sugar together until light and fluffy
• Add the egg and vanilla extract and beat until combined.
• Beat in the flour and baking soda.
• Stir in the chocolate chips and set aside.

Chocolate Cookie Dough;

• Beat the butter, brown sugar and sugar together until light and fluffy
• Add the egg and vanilla extract and beat until combined.
• Beat in the flour, cocoa, baking powder and baking soda.
• Set aside.

Cheesecake;

• Place the butter, brown sugar and milk in a saucepan on a medium to high heat.
• Allow it to boil for at least two minutes before removing that from the heat and adding in the salt.
• Beat the cream cheese until creamy.
• Add in the vanilla extract, egg and icing sugar and beat until smooth.
• Beat in the salted caramel and set aside.
• Spread the chocolate cookie layer over the base of the cake tin ensuring the dough comes up at least an inch round the sides of the tin.
• Pour in the cheesecake mixture.
• Top with the chocolate chip cookie dough and place in the oven for 20-25 minutes.
• The middle should still wobble slightly but the top and sides should be turning a slight golden colour.
• Allow it to set in the fridge for at least 2 hours. 4 if you want the centre more set.