Make or find chocolate cookie dough. You can also use brownie mix. Roll out 3/4 of the dough and place it into a greased 6-inch round tin. It should be about a half in thick and reach up the sides.
In a bowl whisk the cream, sugar, and vanilla for one minute until fluffy. Add in the softened cream cheese and beat heavily. Whisk in the remaining ingredients. It should be a smooth and slightly runny batter with no lumps.
Pour the batter into the cookie dough lined pan. Then crumble the remaining dough stop the batter in a 'zebra' pattern.
Bake the cheesecake for 45 minutes to an hour, until golden. Best served cold, at least refrigerated for half an hour. Enjoy!