CHOCOLATE CHIP COOKIE CRUST

1. Butter the bottom of the springform pan and line it with parchment paper.
2. Then, dust the sides of the pan with flour.
3. Next, in a microwave-safe bowl melt the butter, salt, and brown sugar in 30-second intervals.  
4. Stir after every 30 seconds and then mix until it forms a smooth butter-sugar mix. 
5. Set it aside to cool slightly.  
6. Add the egg and vanilla and whisk until completely combined. 
7. Add half the flour and gently mix in. 
8. Add the second half of the flour and do the same. 
9. Add in the chocolate chips and fold them in.  
10. Spoon the batter into the pan and spread it evenly. 
11. Bake at 350 degrees for 15 minutes. Remove from the oven.
12. Allow to cool for at least 10 to 15 minutes.
13. Reduce the oven temperature to 300 degrees.

COOKIES AND CREAM CHEESECAKE

1. Whip the cream cheese, cornstarch, and granulated sugar until smooth and creamy.
2. Add the cream and vanilla. and few drops of blue food and mix on medium until well combined and the batter is smooth. 
3. Add more food coloring a bit at a time until it’s the desired Cookie Monster color. 
4. Add the eggs, one at a time, on low speed, until they are completely incorporated.   
5. Fold in the crushed OREOs.
6. Pour the cheesecake batter over the cookie crust. 
7. Then place the cookie sheet holding the springform pan of cheesecake in the oven and bake.  
8. Place the baking tray in the oven and bake for 60 to 70 minutes.
9. The cheesecake will be set but a little jiggly in the middle.
10. Turn off the oven, don’t remove the cheesecake.
11. Let the cheesecake cool for 15 to 30 minutes inside the oven with the oven door ajar.
12. Allow the cheesecake to cool to room temperature completely.
13. Carefully loosen the cheesecake from the springform pan by running a thin butter knife along the edge of the pan to loosen the cake if it is sticking to the sides of the pan.
14. Cover the cake.
15. Refrigerate for at least 6-8 hours.

CHOCOLATE GANACHE

1. Pour the semisweet chocolate in a microwavable bowl.
2. Add the cream.
3. Microwave in 30-second intervals, stirring after every 30 seconds until smooth.
4. Let cool to a thick but spreadable consistency.

CHOCOLATE WHIPPED CREAM

1. With an electric mixer, combine all ingredients and mix on medium speed until stiff peaks form.
2. Scoop into a piping bag with a star tip.

DECORATE

1. After the cheesecake is chilled, spread the chocolate ganache on the sides of the cheesecake first then cover the surface on top.
2. Pipe on the whipped cream around the top edge.
3. Finish off with mini chocolate chip cookies on top.