Cookie Monster Cheesecake
Chocolate Chip Cookie Blondie
- Preheat the oven to 350°F. Use butter spray to oil an 8-inch wide, 3-inch tall springform pan, line the bottom with parchment paper, spray again, and dust the sides with flour.
- Melt the butter, salt, and brown sugar in a heatproof bowl in the microwave in 30-second intervals, stirring in between. Mix to form a smooth butter-sugar mix. Set aside to cool slightly.
- When the sugar mix has cooled, add the egg and vanilla, and whisk until fully mixed. Add half of the flour and fold it into the blondie batter. Add the other half along with the chocolate chips and fold to combine (the blondie batter will be quite thick).
- Place the batter in the prepared pan and spread it evenly. Bake for 15 minutes. Remove from the oven, and let cool for at least 10 to 15 minutes. Reduce the oven temperature to 300°F to bake the cheesecake.
Cookies and Cream Cheesecake
- While the blondie layer is baking, get the cheesecake layer ready. In a bowl using a hand mixer, whip the cream cheese, cornstarch, and granulated sugar until smooth and creamy.
- Add the salt, cream, a few drops of blue coloring, and vanilla and mix on medium speed until the ingredients have combined well and the mix is smooth. Add more blue coloring as needed to get that deep blue Cookie Monster color.
- Add the eggs, one at a time, and mix on low speed or manually with a balloon whisk until fully incorporated. Add the crushed Oreos and fold to combine (take care not to overbeat).
- Pour the cheesecake batter over the slightly cooled blondie layer. Tightly double wrap the bottom of your springform pan with two pieces of foil. Then place the springform pan in a larger cake pan (that can easily fit the 8-inch pan), and fill the pan with hot water (really hot tap water will do). The water level should be about halfway up the sides of the springform pan, and make sure that the water doesn’t seep through the foil.
- Place the baking tray in the oven and bake for 60 to 70 minutes, until the cheesecake is set but slightly jiggly in the middle when you shake it gently.
- Turn off the oven, and let the cheesecake cool for 15 to 30 minutes while still inside the oven with the oven door left ajar (this way the residual heat helps cook the cheesecake a tad further, plus you don’t have to handle the cake while it’s too hot).
- Remove the cheesecake from the oven and the water bath, and let cool to room temperature completely; this can take up to 4 hours, depending on the ambient room temperature.
- Cover the cheesecake and refrigerate for at least 8 hours or overnight.
- Remove the aluminum foil and gently loosen the cheesecake from the pan. If the cheesecake is sticking slightly to the pan, you can run a thin butter knife along the edge of the pan to loosen the cake.
- Combine the chocolate, cream, and salt in a small saucepan, and heat over low heat stirring and whisking constantly.
- Set chilled cake on a cooling rack over a parchment-lined sheet pan. Pour ganache over the tops and edges to cover the cheesecake. Use a small spatula to spread ganache as needed to cover the edges.
- Crumble the cookie over the top, and let the ganache set for an hour or two.
- Serve with whipped cream and enjoy!
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