Cookie Monster Cheesecake (Print Version)

# Ingredients:

01 - Unsalted butter: 1/2 cup.
02 - Salt: 1/2 tsp + pinch (for ganache).
03 - Brown sugar: 1/3 cup.
04 - Egg: 1 (for blondie base) + 3 (for cheesecake).
05 - Vanilla extract: 1 tsp (for blondie base) + 1 tsp (for cheesecake).
06 - All-purpose flour: 1/2 cup.
07 - Semisweet mini chocolate chips: 1/2 cup.
08 - Cream cheese: 16 oz (2 packages), softened.
09 - Cornstarch: 2 tsp.
10 - Granulated sugar: 1/3 cup.
11 - Whipping cream: 1/2 cup (for cheesecake) + 1/2 cup (for ganache).
12 - Blue gel food coloring: To desired color.
13 - Oreo cookies: 15 regular, crushed.
14 - Semisweet chocolate chips: 3/4 cup (for ganache).

# Instructions:

01 - Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
02 - 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.
03 - Stir in the flour until just combined, then fold in the mini chocolate chips.
04 - Spread the batter evenly into the prepared springform pan. Bake for 15-20 minutes until lightly golden. Let cool completely.
05 - In a large bowl, beat the softened cream cheese with cornstarch, granulated sugar, and a pinch of salt until smooth.
06 - Add the whipping cream, blue gel food coloring, and 1 tsp vanilla extract, mixing until fully combined and the desired color is reached.
07 - Add the eggs one at a time, beating just until blended after each addition.
08 - Fold in the crushed Oreos. Pour the cheesecake mixture over the cooled blondie base, spreading it evenly.
09 - 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.
10 - Turn off the oven and allow the cheesecake to cool inside with the door slightly open for 1 hour.
11 - Refrigerate the cheesecake overnight for the best texture and flavor.
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.
13 - Spread the ganache over the chilled cheesecake and decorate with extra cookie pieces if desired.

# Notes:

01 - Use gel food coloring for a vivid blue hue.
02 - Ensure all ingredients are at room temperature to prevent the cheesecake from cracking.
03 - Chill the cheesecake overnight for the best texture and flavor.

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