Chocolate Chip Cookie CrustPreheat oven to 350 degrees. Spray an 8-inch springform pan with nonstick cooking spray.
In a microwave-safe bowl, add in the butter,, salt, and brown sugar. Microwave in 30-second intervals and stir until the butter is melted. Let cool until 10 - 15 minutes.
Once the butter mixture has cooled, add the egg and vanilla extract. Whisk until incorporated.
Add half of the flour into the butter mixture and stir until combined.
Add the remaining flour and the mini chocolate chips into the batter and fold until the flour is worked and the chips are evenly distributed.
Spread the batter into the prepared pan. Bake for 15 minutes and remove from the oven.
Reduce the oven to 300 degrees and start on the cheesecake filling.
Cookies and Cream CheesecakeIn a large mixing bowl, add the cream cheese, cornstarch, and granulated sugar. Beat with a hand mixer on medium until smooth and creamy.
Add the salt, cream, vanilla, and a few drops of blue food coloring. Mix on medium until incorporated and smooth. Add more food coloring if needed to sort of match the cookie monster's color.
Add the eggs one at a time and beat just until the egg is worked in. Scrape down the sides after each egg.
Fold in the Oreo pieces.
Pour the batter over the cookie crust. Spread it out evenly.
Wrap the bottom of the springform pan with heavy duty tin foil. I like to do two layers of tin foil to keep the water out of the cheesecake. Place the cheesecake into a slightly bigger pan and fill with an inch to two inches of hot water.
Place in the oven. Let the cheesecake bake for 1 hour 10 minutes until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 30 minutes.
Remove from the oven and the hot water bath and let cool to room temperature. This can take about 4 - 5 hours.
Remove the sides of the springform pan. Cover and place in the fridge to chill overnight.
GanacheIn a microwave-safe bowl, add chocolate chips, whipped cream, and salt. Microwave in 30-second intervals and stir after each one. Repeat until the ganache is smooth and completely melted. Let it sit at room temperature until it thickens to a spreadable consistency. You can speed up the process by placing it in the fridge. Keep an eye on it.
Spread the ganache on the chilled cheesecake.
Add the remaining ganache into a disposable piping bag fitted with a 1M tip. Pipe swirls on the top of the cheesecake.
Add the candy melts to a microwave-safe bowl and microwave in 30-second intervals, stirring after each interval. Do this until the candy melts are melted.
Add the candy melts into a sandwich bag and cut a small hole in one of the corners.
Drizzle the candy on the top of the cheesecake.
Top the swirls of ganache with the chocolate chip cookies.
Store in the fridge.