Fun and vibrant cheesecake combining cookie blondie base with a blue cookies and cream layer.

Scale

Chocolate Chip Cookie Blondie:

1/2 cup unsalted butter

1/2 teaspoon salt

1/3 cup brown sugar

1 egg

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/2 cup semisweet mini chocolate chips

Cookies and Cream Cheesecake:

16 oz cream cheese

2 teaspoons cornstarch

1/3 cup granulated sugar

Pinch of salt

1/2 cup whipping cream

Blue gel food coloring

1 teaspoon vanilla extract

3 eggs

15 Oreo cookies, crushed

Chocolate Ganache:

3/4 cup semisweet chocolate chips

1/2 cup heavy whipping cream

Pinch of salt

Prepare the Blondie Base:

Preheat oven to 350°F. Butter and flour an 8-inch springform pan.

Melt butter with salt and brown sugar. Let cool, then mix in egg and vanilla.

Stir in flour until combined; fold in chocolate chips.

Spread into prepared pan and bake for 15-16 minutes. Cool.

Assemble the Cheesecake Layer:

Reduce oven temperature to 300°F.

Beat cream cheese with cornstarch, sugar, and salt. Add whipping cream, blue food coloring, and vanilla.

Mix in eggs one at a time. Fold in crushed Oreos.

Pour over cooled blondie base.

Bake and Cool:

Wrap the pan bottom in foil and place in a water bath.

Bake for 60-70 minutes, or until set but slightly wobbly in the center.

Cool in oven for 15-30 minutes, then chill overnight.

Add the Ganache:

Microwave chocolate chips, cream, and salt until smooth.

Cool slightly, then spread over chilled cheesecake.

Decorate with broken cookie pieces.

Use high-quality gel food coloring for a vivid blue.

Ensure ingredients are at room temperature to prevent cracking.