Cookie Monster Cheesecake

Truth be told this is not a dieter’s dessert but it sure is worth every single little calorie! Cookie monsters alike will adore this cheesecake. It starts with a buttery graham cracker crust. It gets filled with rich, creamy cheesecake that is swirled with mini chocolate chips, crushed oreos and crushed chips ahoy. It then gets drenched in chocolate ganache, topped with peanut butter swirls, peanut butter chips, more chocolate chips and loads of cookies. Have I got your attention yet, cookie lovers? I think you can see how this cheesecake got its name….cookie monster cheesecake!

Cookie Monster Cheesecake

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Ingredients

  

Crust

• 1 1 /2 c. graham cracker crumbs
• 1 T sugar
• 6 T melted butter

Cheesecake:

• Four 8-ounce packages PHILADELPHIA cream cheese at room temperature
• 1⅔ cups sugar
• ¼ cup cornstarch
• 1 tablespoon pure vanilla extract
• 2 extra-large eggs
• ¾ cup heavy whipping cream
• 8 chips ahoy and 8 oreos crushed
• 1 cup mini chocolate chips

Ganache

• 2 cups heavy cream
• 12 ounces semi sweet chocolate chips

Peanut butter decorations

• 1 cup peanut butter
• Chips ahoy and oreo cookies cut in half

Instructions

 

Crust:

• Combine all ingredients and press into a 9 inch springform pan.
• Bake at 350 for 8 minutes. Let cool.

Cheesecake:

• In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
• Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
• Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
• Blend in the eggs, one at a time, beating well after each.
• Beat in the cream just until completely blended.
• Stir in chips and cookies.
• The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.
• Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours.
• Chill until cold. (This part I skipped as I was in a rush! That caused my ganache to seep down the center-oops but it looked cool and still tasted amazing!!)

Ganache

• Heat the cream just to a boil and pour over the chocolate in a heat proof bowl.
• Let it sit 2 minutes.
• Stir until all the chocolate is melted! Let cool a bit and pour onto the cold cheesecake.
• Return to the fridge for several hours or overnight - until the chocolate is set.

Decoration

• Pipe peanut butter around the cake and press half a cookie into each piping flower.