That looks like an incredible, multi-layered dessert! Based on the image, it appears to be a chocolate chip cookie dough and cookies and cream layered cheesecake or cake.
Since I can't know the exact recipe from the image, here is a recipe for a similarly decadent Chocolate Chip Cookie Dough and Cookies 'n' Cream Cheesecake.
Cookie Dough and Cookies 'n' Cream Cheesecake
Ingredients
For the Cookie Dough Crust
1 1/2 cups chocolate chip cookie crumbs (about 20-25 small cookies)
1/4 cup melted unsalted butter
For the Cookie Dough Layer
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
For the Cookies 'n' Cream Cheesecake Layer
1 1/2 (12 oz) packages of cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1 cup crushed chocolate sandwich cookies (Oreos)
For the Chocolate Ganache Topping
1/2 cup heavy cream
4 ounces semisweet chocolate, chopped
Preparation Steps
* Make the Cookie Dough Crust: Preheat oven to 325°F (160^\circC). In a bowl, combine the cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes. Let cool.
* Make the Cookie Dough Layer: In a medium bowl, whisk together the flour and salt. Set aside. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the milk and vanilla extract. Gradually add the flour mixture until just combined. Fold in the mini chocolate chips. Press this entire mixture evenly over the cooled cookie crumb crust in the springform pan. Place the pan in the freezer to chill while preparing the cheesecake.
* Make the Cookies 'n' Cream Cheesecake Layer: In a large bowl, beat the softened cream cheese and sugar until smooth. Beat in the eggs one at a time, mixing until just combined after each addition. Stir in the vanilla extract. Gently fold in the crushed chocolate sandwich cookies. Pour the cheesecake mixture over the chilled cookie dough layer.
* Bake the Cheesecake: Place the springform pan on a baking sheet. Bake for 45-55 minutes, or until the edges are set and the center has only a slight wobble. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 30 minutes.
* Chill the Cheesecake: Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover it and refrigerate for at least 6 hours, or preferably overnight, until firm.
* Make the Chocolate Ganache: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour it over the chopped chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth and glossy.
* Finish and Serve: Carefully remove the springform ring. Pour the chocolate ganache over the top of the chilled cheesecake, spreading it gently to cover the surface and allow it to drip down the sides. Chill for another 30 minutes to set the ganache. Serve cold.
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