Cookie Monster Cheesecake 

This whimsical Cookie Monster Cheesecake combines the rich flavors of cookies and cream with a playful blue hue, making it a delightful dessert for any occasion. Featuring a fudgy chocolate chip cookie crust, a creamy blue cheesecake filling studded with mini chocolate chip cookies, and a decadent chocolate ganache topping, this dessert is sure to impress both the eyes and the palate. 

Ingredients

For the Cookie Crust:

• 1½ cups Oreo cookies (crushed)
  
  

• ¼ cup unsalted butter (melted)
  
  

For the Cheesecake Filling:

• 16 oz (450g) cream cheese (softened)
  
  

• 1 cup granulated sugar
  
  

• 1 teaspoon vanilla extract
  
  

• 3 large eggs
  
  

• 1 cup sour cream
  
  

• 1 cup mini chocolate chip cookies (for mixing in)
  
  

For the Topping:

• 1 cup whipped cream (for a light finish)
  
  

• ½ cup mini chocolate chip cookies (for garnish)
  
  

• Extra Oreo crumbs (for decoration)
  
  

Directions

Step 1: Prepare the Cookie Crust

1. Preheat your oven to 325°F (160°C).
   
   

2. In a food processor, pulse the Oreo cookies until finely crushed.
   
   

3. In a bowl, combine the crushed cookies with melted butter. Stir until the mixture resembles wet sand.
   
   

4. Firmly press the mixture into the bottom of a 9-inch springform pan to form an even crust.
   
   

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
   
   

2. Gradually mix in the granulated sugar and vanilla extract until fully combined.
   
   

3. Add the eggs one at a time, mixing on low speed after each addition until just combined.
   
   

4. Fold in the sour cream and mini chocolate chip cookies gently to maintain the airiness of the mixture.
   
   

Step 3: Bake the Cheesecake

1. Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
   
   

2. Bake in the preheated oven for about 60 minutes, or until the center is set but still slightly jiggly.
   
   

3. Turn off the oven and leave the cheesecake inside for another hour to cool gradually, which helps prevent cracks.
   
   

4. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
   
   

Step 4: Top and Serve

1. Before serving, spread whipped cream over the top of the chilled cheesecake.
   
   

2. Garnish with mini chocolate chip cookies and sprinkle with extra Oreo crumbs.
   
   

Nutritional Information (per slice, assuming 12 slices)

• Calories: Approximately 350 kcal
  
  

• Total Fat: 22g
  
  

• Saturated Fat: 10g
  
  

• Cholesterol: 70mg
  
  

• Sodium: 250mg
  
  

• Total Carbohydrates: 36g
  
  

• Dietary Fiber: 1g
  
  

• Sugars: 20g
  
  

• Protein: 5g