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Cookie Monster Cheesecake

Cookie Monster Cheesecake layers a chocolate chip blondie base, cookies-and-cream cheesecake, and chocolate ganache for a colorful, indulgent treat.
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Ingredients
  

For the Blondie Base:

  • ½ cup unsalted butter
  • ½ teaspoon salt
  • ⅓ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ½ cup mini semisweet chocolate chips

For the Cookies & Cream Cheesecake:

  • 16 oz cream cheese
  • 2 teaspoons cornstarch
  • ⅓ cup granulated sugar
  • Pinch of salt
  • ½ cup whipping cream
  • Blue gel food coloring
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 15 Oreo cookies crushed

For the Ganache:

  • ¾ cup semisweet chocolate chips
  • ½ cup heavy whipping cream
  • Pinch of salt

Instructions
 

  • Preheat oven to 350°F (175°C) and line a baking pan with parchment. Melt butter in a saucepan, then stir in salt and brown sugar. Let cool slightly, whisk in egg and vanilla, then fold in flour and mini chocolate chips. Spread into pan and bake for 15–20 minutes until golden and set. Cool completely.
  • Beat cream cheese until smooth. Add cornstarch, sugar, salt, cream, food coloring, and vanilla; mix until creamy. Beat in eggs one at a time, then gently fold in crushed Oreos. Pour over cooled blondie base and smooth the top.
  • Wrap the cheesecake pan with foil and place it in a larger roasting pan. Pour hot water halfway up the sides. Bake at 300°F (150°C) for 45–55 minutes until center jiggles slightly. Turn off oven, crack the door, and let cool for 1 hour. Refrigerate overnight.
  • Microwave chocolate chips and cream in 20-second intervals until smooth. Stir in a pinch of salt. Spread over chilled cheesecake and chill 30 minutes before slicing.