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Cookie Monster Cheesecake

A delightful blend of creamy cheesecake and cookie goodness, perfect for impressing guests or simply indulging yourself. This vibrant blue cheesecake is easy to make and guarantees smiles all around.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert, Sweets
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups Oreo cookie crumbs
  • 1/4 cup unsalted butter, melted
For the Cheesecake Filling
  • 3 packages cream cheese, softened (8 oz each)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup crushed Oreos plus a few extra for snacking
For the Cookie Dough Topping
  • 1 cup brown sugar, packed
  • 1/2 cup unsalted butter, softened
  • 1 cup all-purpose flour heat-treated flour if needed
  • 1/2 cup mini chocolate chips
  • 1/2 teaspoon vanilla extract
  • a pinch salt
For the Frosting
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • Blue food coloring optional
  • Crushed cookies for decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine Oreo cookie crumbs and melted butter. Mix until it resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Gradually add in the sugar and vanilla, mixing until combined.
  3. Add the eggs one at a time, mixing until just combined after each addition.
  4. Mix in the sour cream and crushed Oreos until well incorporated.
  5. Pour the filling over the cooled crust, spreading it evenly.
Bake to Perfection
  1. Bake the cheesecake for about 55-60 minutes. The center will still jiggle slightly.
  2. Turn off the oven and crack the door, letting the cheesecake cool inside for an hour.
Make the Cookie Dough Topping
  1. In a medium bowl, cream together brown sugar and butter until light and fluffy.
  2. Mix in flour, vanilla, and salt until fully combined.
  3. Fold in the mini chocolate chips.
Assemble
  1. Once the cheesecake has completely cooled, spread the cookie dough topping evenly on top.
  2. Cover and refrigerate the cheesecake for at least 4 hours, or overnight.
Frosting and Decoration
  1. In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.
  2. Add blue food coloring if desired, and spread or pipe the frosting over the cheesecake.
  3. Sprinkle crushed cookies on top for decoration.

Notes

Use the water bath method for no cracks in the cheesecake if worried. Store leftovers in an airtight container in the fridge for up to 3 days.