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Cookie Monster Cheesecake!

Lately I've seen tons of people making "Cookie Monster" desserts, so I HAD to experiment with making my own! I decided on a 2-layer cheesecake with an Oreo layer on the bottom and a Chips Ahoy layer on top, separated by a giant 8-inch cookie in the middle! Of course I topped it with even more cookies and white chocolate. It wasn't without challenges (as you'll see in the video) but overall it came out great and is one of the best tasting cheesecake experiments I've ever done!

The full recipe is below to try it yourself!

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Here's the full recipe:



  • 2 ¼ cups Oreo crumbs

  • 4 tbsp butter, melted


  • 24 ounces Cream Cheese, room temperature

  • 1 cup sugar

  • 3 tbsp all purpose flour

  • 1 cup sour cream, room temperature

  • 1 tbsp vanilla extract

  • 3 eggs, slightly beaten (or you can crack one egg at a time)

  • Blue gel icing color

  • 10-15 Oreos (cut into quarters)

  • 10-15 Chocolate Chips Ahoy (cut into quarters)




  • 7 oz white chocolate chips

  • 4 tbsp heavy whipping cream


  • 1 cup heavy whipping cream, cold

  • 1/2 cup powdered sugar

  • 1 tsp vanilla extract

  • Oreos

  • Chocolate Chips Ahoy




  1. Form the cookie dough round enough to fit into your spring form pan.

  2. Place the dough onto a 8" cake round then bake it about 10 minutes longer than the package instructs, but be careful not to burn it. (This keeps it from getting too soggy when it's inside the cheesecake)

  3. Then let the cookie cool while making cheesecake filling.


  1. Preheat oven to 325°F (163°C). Line springform pan with parchment paper in the bottom and grease the sides. (I used 8-inch springform pan)

  2. Bake the crust for 8 minutes, then set aside to cool.

  3. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.


  1. Reduce oven to 300°F (148°C).

  2. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined. Scrape down the sides of the bowl.

  3. Add the sour cream and vanilla extract, mix on low speed until well combined.

  4. Add the eggs, beating slowly and scraping the sides of the bowl.

  5. Add 2-3 drops of blue gel food coloring.

  6. Separate your batter into 2 parts. Mix Oreos with one half and Chips Ahoy with the other half.

  7. Pour one of the cheesecake fillings into the crust and spread evenly. ( I did the Oreo filling first as the bottom layer)

  8. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

  9. Bake the first cheesecake layer for 15 minutes. Let it cool before adding the cookie and extra cheesecake filling.

  10. Place baked cookie on top of cooled cheesecake then pour the remaining cheesecake filling on top of the cookie and spread evenly.

  11. Place springform pan back into larger pan.

  12. Bake for 1 hour.

  13. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.

  14. Crack oven door and leave the cheesecake in the oven for about 30 minutes.

  15. Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.


  1. Microwave the heavy whipping cream until it just begins to boil, then pour it over the white chocolate pieces. Allow it to sit for 2-3 minutes, then whisk until smooth. If it doesn’t melt completely, microwave for 10-20 seconds, then whisk until smooth.

  2. Pour the ganache onto the cheesecake and spread into an even layer. Add more over the edges if you want it drip over the sides.

  3. Make the whipped cream: Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.

  4. Pipe dollops of the whipped cream on top of the white chocolate ganache.

  5. Top the cheesecake with halved Oreos and Chips Ahoy cookies between each whipped cream dollop.

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