For the Chocolate Chip Cookie Blondie:

1. Preheat your oven to 350°F (175°C) and line an 8-inch springform pan with parchment paper or grease it lightly.

2. In a microwave-safe bowl, melt the butter. Once melted, add the brown sugar, salt, egg, and vanilla extract. Mix well.

3. Stir in the flour and mini chocolate chips until combined.

4. Spread the cookie dough evenly into the bottom of the prepared pan. Bake for 12–15 minutes or until the blondie is set and lightly golden on the edges. Allow it to cool completely while you prepare the cheesecake layer.

For the Cookies and Cream Cheesecake:

1. Reduce the oven temperature to 325°F (163°C).

2. In a large bowl, beat the cream cheese with a hand mixer or stand mixer until smooth and creamy.

3. Add the cornflour, granulated sugar, and a pinch of salt, mixing until combined.

4. Slowly add the whipping cream, vanilla extract, and blue gel food coloring, mixing just until smooth.

5. Add the eggs, one at a time, beating until incorporated after each addition. Once fully mixed, fold in the crushed Oreo cookies.

6. Pour the cheesecake mixture over the cooled cookie blondie layer in the springform pan.

7. Bake the cheesecake for 50–60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside for an hour. Afterward, refrigerate it for at least 4 hours, or overnight, to fully set.

For the Chocolate Ganache:

1. In a small saucepan, heat the whipping cream over medium heat until it just begins to simmer.

2. Remove the saucepan from the heat and add the chocolate chips and a pinch of salt. Stir until the chocolate has completely melted and the ganache is smooth.

3. Allow the ganache to cool slightly before drizzling it over the chilled cheesecake.

To Decorate:

1. Once the ganache has set, decorate the cheesecake with whole mini chocolate chip cookies and crushed mini chocolate chip cookies for extra texture and a playful “cookie monster” look.