Cheesecake Cake Filling

1. In a medium mixing bowl, add softened cream cheese and powdered sugar. Whisk mixture until a smooth consistency is reached.
2. Line a medium plate/small baking sheet with parchment paper. Use a teaspoon to divide and place cheesecake filling onto prepared plate/tray. You should have (15) individual teaspoon pieces cheesecake filling.
3. Place cheesecake fillings in the freezer until ready to use.

Brown Sugar Cookie Dough

1. In a medium mixing bowl, add and whisk to combine the flour, salt, baking powder and soda. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the brown sugar and
   room temperature butter and beat at medium speed (4 on stand mixer) for 2-3 minutes until
   mixture is light and fluffy in appearance.
3. Into the butter-sugar mixture, add milk and vanilla extract and mix until incorporated (about 30 seconds). Stop mixer and with a spatula, scrape that sides and bottom of the mixing bowl.
4. Set mixer speed to low (2 on stand mixer) and slowly mix in dry ingredients into wet batter. Turn off mixer once cookie dough starts to come together and form into a ball.
5. Refrigerate brown sugar cookie dough for at least (1) hour or overnight.
6. Pre-heat oven to 350F. Line (2) large baking tray with parchment paper and retrieve cheesecake fillingss from freezer. Set aside.
7. Using a 1 tablespoon cookie scooper, scoop brown sugar cookie dough into 30 equal pieces.
8. Working with (2) cookie dough scoops at a time, use thumb to make an indent in one of the cookie dough scoops, place one of the cheesecake fillings in the center, and top with second cookie dough scoop.
9. Use the palm of both hands to roll cookie doughs together ensuring that the cheesecake filling is completely enclosed. Repeat process with that remaining cookies doughs and cheesecake fillings. You should end up with (15) cookie filled doughs.
10. Divide the filled cookie doughs between the two prepared baking sheets and bake for 12-14 minutes rotating the pans halfway through bake time. Cookies are once the edges appears crisp and golden brown. The center will have a slightly puffed appearance which will flatten as the cookies cools.
11. Allow cookies to rest in baking sheets for at least 5 minutes before transferring to a cooling rack to cool to room temperature.

Assembly

1. In a heat safe small mixing bowl, add white chocolate chips and oil and place bowl over a pot of
   simmering water. The base of bowl should not be touching water.
2. Stir mixture until chocolate melts. Remove from heat and allow chocolate to cool before transferring to a piping bag.
3. Cut off the top tip of pastry bag and drizzle chocolate along the side or over the entire surface of cooled cookies.