Ingredients

8 Co-op bakery double chocolate chunk cookies
45g unsalted butter, melted
300ml Co-op double cream
2 x 200g tubs Co-op soft cheese
Juice of 1 lemon

Method

1. Line a 20cm loose-bottomed cake tin with greaseproof paper
2. Whizz the cookies in a food processor or bash with a rolling pin to give fine crumbs
3. Put 200g of the cookie crumbs into a bowl with the melted butter
4. Stir until fully combined, then press into the bottom of the cake tin and chill for 1 hour until set
5. Put 135g of the remaining cookie crumbs into a bowl and stir in the double cream
6. Place in the fridge for 1 hour
7. Stir together the cream and cookie mixture, the soft cheese and lemon juice, then spoon into the tin over the cookie crumb base
8. Decorate with the remaining cookie crumbs and leave to chill in the fridge for 2-3 hours, until set
9. Timings exclude chilling