Preheat the oven to 350F. Spray a 6” cheesecake or springform pan, then line the bottom with a 6” parchment paper circle. Set aside.

Brown the butter by adding the butter to a saucepan over medium-high heat. Allow to melt and slightly brown (~5 minutes). Remove from the heat and allow to let it cool slightly.

In a medium bowl whisk together the flour, baking soda, and baking powder. Set aside.

Once the brown butter has cooled, add the browned butter, both sugars, and the egg to a large bowl. Whisk well until combined and lighter in color.

Then add in the eggs, heavy cream, and vanilla. Whisk until well combined.

Add the dry ingredients to the wet, and gently fold until fully incorporated.

Add the chocolate chips/chunks, and gently fold until evenly dispersed.

Take about ½ of the cookie dough mixture, and press it into the bottom of the prepared cheesecake pan in an even layer, ~½” in height. Place the rest of the cookie dough into the fridge until ready to use again. Bake the cookie crust at 350F for 18-20 minutes, until golden. Set on a wire rack to cool while you make the cheesecake filling.

In a large bowl, beat the cream cheese until soft and creamy. Add the sugar and salt, and beat for another minute until light and fluffy.

Mixing on low, add the eggs, one at time, adding the next egg only after the previous is incorporated. Then, add the cream and vanilla, and beat until combined (1 minute), and the mixture is smooth and creamy.

Fold in the mini chocolate chips.

Tightly wrap the bottom of the cheesecake pan with 2 layers of foil.

Pour the cheesecake filling over the cookie crust. Then place the pan in the center of a 9x13” cake pan. Pour boiling water into the pan until it reaches halfway up the sides of the cheesecake pan.

Bake the cheesecake at 350F for 60-70 minutes, or until the edges are completely set.

Once the cheesecake is done, remove from the oven and allow to sit in the water bath for 30 more minutes. After 30 minutes, remove the cheesecake from the oven and place on a wire rack to cool. Cool to room temperature and then place into the fridge for at least 4 hours or overnight to completely chill and set.

In a medium saucepan over medium-low heat, melt the butter and chocolate chips, stirring frequently.

Once melted, slowly whisk in the milk until combined. Then, whisk in the sugar, cocoa powder, and salt.

Cook for 5 mins, until the mixture comes to a boil. Then, reduce the heat and simmer for another 2-3 mins, stirring frequently.

Remove from heat and stir in vanilla. Allow to cool and transfer it to a heat-safe jar. Set aside.

In a large bowl, beat the cream cheese with the powdered sugar and vanilla until soft and creamy. Transfer to a small bowl,

In the same bowl, beat the heavy cream until soft peaks form. Add the cream cheese mixture and beat until stiff peaks form. Store in the fridge until ready to use.

Once ready to serve the cheesecake, bake off mini brown butter chocolate chip cookies for topping, if desired.

Preheat the oven to 375F and line a baking sheet with parchment paper.

Scoop the mini cookies straight from the remaining cookie dough in the fridge, using a small cookie scoop (1 or 2 tbsp). Bake at 375F for 8-9 minutes, until lightly golden.

Top the cheesecake with the hot fudge sauce, whipped cream, and mini cookies.

Slice and serve.