Description
This Cookie Monster Cheesecake is a fun, blue twist on classic New York-style cheesecake with a chocolate chip cookie crust and crushed Oreos mixed into the creamy filling.
Ingredients
Units
Cheesecake Filling
(makes two 5-inch cheesecakes, otherwise one 10-inch cheesecake):- 4 (8 oz) packages of cream cheese
- 3 eggs
- 1 1/4 cups sugar
- 1/4 cup flour
- 4 tsp vanilla
- 2 (8oz) containers sour cream
- 1/4 cup sugar
- 10 Oreos, broken in chunks
- 1 drop of Wilton Blue Dye
The crust
(makes two 5-inch crusts, otherwise one 9 or 10-inch cheesecake)- 2 sleeves of Chips Ahoy cookies (whole box), finely crushed
- 2/3 cup butter, melted
- 1 tbsp sugar
Instructions
- Take out the cream cheese and eggs and let stand at room temperature for at least 30 minutes.
- For the crust, mix crushed Chips Ahoy cookies, butter and sugar.
- Press into one 10-inch pan (or two 5-inch pans).
- For the filling, preheat oven to 350°F.
- In a large mixing bowl beat all packages of cream cheese and the 1.25 cups sugar until fluffy.
- Beat in flour on low speed until smooth.
- Before adding the eggs, lightly beat the eggs with a fork, then beat into the mixture with your vanilla.
- Stir in 1/2 cup of sour cream.
- Stir in Oreos and 1 drop of the blue dye to the filling. One drop goes a long way.
- Pour cheesecake filling into the pan(s) and place in a shallow baking pan the oven for 40 minutes. The pan will capture any liquid that escapes your springform pan.
- Remove from the oven when about 2-2.5 inches around the edges of the cheesecake appear set.
- For the sour cream topping, stir together remaining sour cream, 1/4 cup of sugar, 1 tsp of vanilla, and the smallest drop of blue food dye. Spread the mixture over the top of the cheesecake. Do not feel like you need to use it up (especially if you’re using a smaller pan).
- Bake in the oven for about 15 more minutes.
- Remove from the oven and let sit for 15 minutes to cool. Loosen the pan after 30 minutes and let the cheesecake cool completely.
- Return the sides of the springform, cover, and move the fridge to cool. Serve when cold.
Notes
You can store cheesecake for up to 5 days! I doubt it’ll last that long…