Delicious Cookie Monster Cheesecake

Delicious Cookie Monster Cheesecake is a fun and tasty dessert that combines the best of a chocolate chip cookie blondie and a vibrant blue cookies and cream cheesecake. This dessert is perfect for any occasion, whether it's a birthday, a special celebration, or just a treat for yourself. The base is a chewy, chocolatey blondie that holds up beautifully to the rich, creamy cheesecake layer, which is infused with crushed Oreos and colored a playful blue. Topped with a silky chocolate ganache, this cheesecake is both eye-catching and delicious.

• Unsalted butter: 1/2 cup
• Salt: 1/2 tsp + pinch (for ganache)
• Brown sugar: 1/3 cup
• Egg: 1 (for blondie base) + 3 (for cheesecake)
• Vanilla extract: 1 tsp (for blondie base) + 1 tsp (for cheesecake)
• All-purpose flour: 1/2 cup
• Semisweet mini chocolate chips: 1/2 cup
• Cream cheese: 16 oz (2 packages), softened
• Cornstarch: 2 tsp
• Granulated sugar: 1/3 cup
• Whipping cream: 1/2 cup (for cheesecake) + 1/2 cup (for ganache)
• Blue gel food coloring: To desired color
• Oreo cookies: 15 regular, crushed
• Semisweet chocolate chips: 3/4 cup (for ganache)

Step 1:

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

Step 2:

In a saucepan, melt the butter with 1/2 tsp salt and brown sugar over medium heat. Remove from heat and mix in the egg and 1 tsp vanilla extract.

Step 3:

Stir in the flour until just combined, then fold in the mini chocolate chips.

Step 4:

Spread the batter evenly into the prepared springform pan. Bake for 15-20 minutes until lightly golden. Let cool completely.

Step 5:

In a large bowl, beat the softened cream cheese with cornstarch, granulated sugar, and a pinch of salt until smooth.

Step 6:

Add the whipping cream, blue gel food coloring, and 1 tsp vanilla extract, mixing until fully combined and the desired color is reached.

Step 7:

Add the eggs one at a time, beating just until blended after each addition.

Step 8:

Fold in the crushed Oreos. Pour the cheesecake mixture over the cooled blondie base, spreading it evenly.

Step 9:

Lower the oven temperature to 300°F (150°C). Place the springform pan in a water bath and bake for 50-60 minutes, or until the center is just set.

Step 10:

Turn off the oven and allow the cheesecake to cool inside with the door slightly open for 1 hour.

Step 11:

Refrigerate the cheesecake overnight for the best texture and flavor.

Step 12:

To make the ganache, microwave the chocolate chips, heavy cream, and a pinch of salt in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Step 13:

Spread the ganache over the chilled cheesecake and decorate with extra cookie pieces if desired.

• For the best flavor and texture, chill the cheesecake overnight before serving.
• Store any leftovers in an airtight container in the refrigerator for up to 5 days.
• You can also freeze individual slices of the cheesecake for up to 2 months. Thaw in the refrigerator before serving.

• To ensure a smooth cheesecake texture, make sure all ingredients are at room temperature before mixing.
• If you prefer a less sweet cheesecake, reduce the amount of sugar in the filling by 1/4 cup.

Tips from Well-Known Chefs

• Chef Mia suggests adding a few drops of peppermint extract to the ganache for a minty twist.
• Chef Alex recommends using dark chocolate instead of semisweet for a richer, more intense flavor.

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