Method

• 1.
  Preheat oven to 220°C/200°C fan-forced. Line two baking trays with baking paper or silicone baking mats.
• 2.
  For the cheesecake inserts, combine all ingredients in a bowl and whisk until smooth. Spoon 2 tsp measures of mixture into blobs on another lined baking tray, and freeze while you prepare the cookie dough.
• 3.
  Combine the flour, bicarb and 1/2 tsp salt flakes in a bowl and give them a good whisk, then set aside. Using a stand mixer fitted with the paddle attachment, cream the butter, brown and caster sugars, egg and vanilla until smooth and lightly aerated. Add the flour mixture along with the chocolate chips and mix until just combined. Gently mix in the chopped blackberries on low speed – don’t over-mix here as the blackberries will leach their colour into the dough and turn it grey.
• 4.
  Roll dough into balls, using 70g dough (3-4 tbs) for each. Flatten each ball in the palm of your hand, place one of the cold cheesecake inserts in the centre and completely encase the cheesecake within the ball of cookie dough. Place the balls on the prepared trays, leaving plenty of room for spreading.
• 5.
  Bake the cookies for 15-16 minutes, until caramelised around the edges while still soft and blonde towards the centre. Cool on trays on a wire rack before serving.