1-Preheat your oven: Start by preheating your oven to 350°F (180°C) and preparing an 8-inch springform pan by buttering it, lining the bottom with parchment paper, and dusting the sides with flour. This sets the stage for a fudgy chocolate chip cookie blondie base that forms the heart of the dessert.

2-Prepare the blondie base batter: Melt the unsalted butter, salt, and brown sugar in the microwave until combined, then let it cool slightly before whisking in the egg and vanilla extract. Fold in the flour in two parts and stir in the semisweet mini chocolate chips to create the batter. Spread this into your pan and bake for 15 minutes, then cool for 10 15 minutes while you reduce the oven temperature to 300°F (150°C).

3-Preparing the Cheesecake Layer: While the blondie base cools, whip the cream cheese, cornflour, and granulated sugar until smooth. Mix in the salt, whipping cream, blue gel food coloring, and vanilla extract for that creamy cookies and cream vibe. Add the eggs one at a time, mixing gently to avoid air bubbles, then fold in the crushed chocolate sandwich cookies.

4-Bake the cheesecake: Pour this mixture over the cooled blondie, double wrap the pan bottom with foil, and place it in a larger baking tray filled halfway with hot water. Bake for 60 70 minutes until set but slightly jiggly, then cool in the oven with the door ajar for 15 30 minutes. Let it reach room temperature for up to 4 hours before refrigerating covered for at least 8 hours or overnight.

5-Finishing Touches: For the ganache, melt the semisweet chocolate chips with whipping cream and a pinch of salt in the microwave, stirring until smooth, then cool to a spreadable consistency. Spread it over the chilled cheesecake and decorate with mini chocolate chip cookies. The total prep time is about 1 hour 15 minutes, cooking takes 1 hour 27 minutes, and resting cools for 9 hours, yielding 12 servings.