Preheat the oven to 350 degrees.

Butter a 9-inch springform pan.

Line the bottom of the pan with parchment paper.

Dust the sides of the pan with flour.

In a microwave-safe bowl melt the butter, salt, and brown sugar in 30-second intervals.

Stirring after every 30 seconds.

Mix to form a smooth butter-sugar mix.

Mix to form a smooth butter-sugar mix.

Set aside.

Cool slightly.

When the sugar mix has cooled, add the egg and vanilla.

Whisk until fully mixed.

Add half of the flour.

Gently mix it into this batter.

Add the other half of the flour.

Add in the chocolate chips.

Gently stir to mix, the batter will be thick.

Spoon the batter into the prepared pan.

Spread it evenly.

Bake at 350 degrees for 15 minutes.

Remove from the oven.

Allow to cool for at least 10 to 15 minutes.

Reduce the oven temperature to 300 degrees.

Using a standing mixer, whip the cream cheese, cornstarch, and granulated sugar until smooth and creamy.

Add the cream and vanilla.

Add a few drops of blue food and mix

Mix on medium speed until the ingredients have combined and the mix is smooth. Continue to add more blue coloring until you have the blue Cookie Monster color.

Add the eggs, one at a time.

Mix on low speed until fully incorporated.

Add the crushed Oreos.

Gently stir to mix all ingredients.

Pour the cheesecake batter over the cooled blondie layer.

Place the baking tray in the oven and bake for 60 to 70 minutes.

The cheesecake will be set but a little jiggly in the middle.

Turn off the oven, don't remove the cheesecake.

Let the cheesecake cool for 15 to 30 minutes inside the oven with the oven door ajar.

Allow the cheesecake to cool to room temperature completely.

Carefully loosen the cheesecake from the springform pan.

Run a thin butter knife along the edge of the pan to loosen the cake if it is sticking to the sides of the pan.

Cover the cake.

Refrigerate for at least 8 hours.

Pour the semisweet chocolate in a microwavable bowl.


Add the cream.

Microwave in 30-second intervals, stirring after every 30 seconds. (until the chocolate has melted).


Mix to make sure the ganache is smooth.


Let cool to a thick but spreadable consistency. 

Using the standing mixer, combine all ingredients and mix on medium speed until stiff peaks form scoop into a piping bag with a star tip

After the cheesecake is chilled, spread the chocolate ganache on the sides of the cheesecake first then cover the surface on top. 


Pipe on the whipped cream
.

Add the chocolate chip cookies on top.