Preparation:

Step 1:

Preheat your oven to 325°F (160°C). Start by preparing the crust. In a medium-sized bowl, combine the crushed chocolate chip cookies with the melted butter. Mix well until the crumbs are evenly coated with butter.

Step 2:

Press the cookie mixture into the bottom of a 9-inch springform pan, making sure it is compact and evenly distributed. Refrigerate the crust for at least 10 minutes to allow it to set.

Step 3:

While the crust is chilling, prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Make sure there are no lumps in the mixture.

Step 4:

Add the eggs, one at a time, beating after each addition. Once all eggs are incorporated, pour in the heavy cream and vanilla extract. Add a few drops of blue food coloring to achieve the signature Cookie Monster color. Mix well until everything is evenly blended.

Step 5:

Gently fold in the chopped mini chocolate chip cookies and crushed Oreos into the cheesecake filling, making sure they are evenly distributed throughout the mixture.

Step 6:

Carefully pour the cheesecake filling over the chilled cookie crust, smoothing the top with a spatula. Place the springform pan in the oven and bake for 55-65 minutes, or until the center is slightly jiggly but set.

Step 7:

Once baked, remove the cheesecake from the oven and let it cool to room temperature. Afterward, refrigerate it for at least 4 hours (overnight is preferable) to ensure it fully sets.

Step 8:

Before serving, top the cheesecake with a generous swirl of whipped cream and decorate with mini chocolate chip cookies and Oreo pieces for added flair.