Follow these step-by-step instructions to create your very own show-stopping Cookie Monster Cheesecake. Don’t worry if it seems like a lot of steps, each one is straightforward, and the result is absolutely worth it!

Step 1: Prepare the Cookie Crust

1. Preheat your oven to 350°F (175°C). This is crucial for even baking and preventing cracks in your cheesecake. Make sure your oven is properly preheated before you start baking.
2. Crush the chocolate sandwich cookies. Place the 2 cups of chocolate sandwich cookies (without the cream filling) into a food processor and pulse until you have fine crumbs. Alternatively, you can place the cookies in a zip-top bag and crush them with a rolling pin. Ensure you achieve a uniform crumb consistency for a smooth crust.
3. Combine crumbs and melted butter. In a medium bowl, combine the crushed cookie crumbs and the 6 tablespoons of melted unsalted butter. Mix well until the crumbs are evenly moistened and resemble wet sand. This consistency is perfect for pressing into the pan.
4. Press the crust into the pan. Press the cookie crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. You can use the bottom of a measuring cup or a flat-bottomed glass to help press the crust into a smooth, even layer. Make sure to press it firmly to ensure it holds together during baking and slicing.
5. Pre-bake the crust. Bake the cookie crust in the preheated oven for 8-10 minutes. Pre-baking helps to set the crust and prevent it from becoming soggy from the cheesecake filling. The crust should be fragrant and slightly firm when done.
6. Let the crust cool completely. Remove the pre-baked crust from the oven and let it cool completely while you prepare the cheesecake filling. A cooled crust is essential for pouring in the filling without it melting the butter and becoming greasy.

Step 2: Make the Creamy Blue Cheesecake Filling

1. Beat the softened cream cheese. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy. Ensure your cream cheese is truly at room temperature to avoid lumps in your batter. Beat for several minutes until it’s light and fluffy.
2. Gradually add sugar. Gradually add the granulated sugar to the creamed cheese, beating on medium speed until well combined and smooth. Adding the sugar gradually prevents it from clumping and ensures it incorporates evenly into the cream cheese.
3. Mix in sour cream. Add the sour cream and continue to beat until just combined. Don’t overmix at this stage; just mix until the sour cream is incorporated.
4. Incorporate eggs one at a time. Beat in the eggs one at a time, mixing until just combined after each addition. Again, avoid overmixing. Overmixing after adding eggs can incorporate too much air, which can lead to cracks in your cheesecake.
5. Add extracts and blue food coloring. Stir in the vanilla extract and almond extract (if using). Then, add the blue gel food coloring, starting with a small amount (about ¼ teaspoon) and gradually adding more until you reach your desired vibrant Cookie Monster blue color. Mix until the color is evenly distributed throughout the batter. Remember, a little gel food coloring goes a long way!
6. Pour filling into the crust. Carefully pour the prepared cheesecake filling over the cooled cookie crust in the springform pan. Spread it evenly to ensure even baking.

Step 3: Bake the Cheesecake to Perfection

1. Water bath (optional but highly recommended). For the creamiest cheesecake and to minimize cracking, a water bath is highly recommended. Wrap the bottom of your springform pan tightly with aluminum foil to prevent water from seeping in. Place the wrapped pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. The steam from the water bath helps the cheesecake bake gently and evenly.
2. Bake the cheesecake. Carefully place the roasting pan with the cheesecake into the preheated oven. Bake for 60-75 minutes, or until the cheesecake is mostly set but still has a slight jiggle in the center. The edges should be set and the center should have a slight wobble – this indicates it’s perfectly baked.
3. Turn off the oven and let it cool. Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This gradual cooling process is crucial for preventing cracks. Abrupt temperature changes can cause the cheesecake to crack.
4. Remove from oven and cool completely. Remove the cheesecake from the oven and the water bath (if used). Let it cool completely on a wire rack at room temperature.
5. Chill in the refrigerator. Once cooled to room temperature, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. Chilling allows the cheesecake to fully set and develop its flavor and texture. Overnight chilling is ideal for the best results.

Step 4: Decorate and Serve Your Cookie Monster Cheesecake

1. Release from springform pan. Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan. Run a thin knife or spatula around the edges of the cheesecake before releasing the springform ring to ensure clean removal.
2. Decorate like Cookie Monster! Now for the fun part! Generously scatter mini chocolate chip cookies and roughly chopped chocolate sandwich cookies over the top of the cheesecake.
3. Add candy eyes. Place candy eyes randomly across the top and sides of the cheesecake to create that iconic Cookie Monster look. Get creative and have fun with it!
4. Optional whipped cream. If desired, pipe or dollop whipped cream around the edges of the cheesecake for an extra touch of elegance and flavor.
5. Slice and serve. Slice your Cookie Monster Cheesecake into wedges and serve chilled. Enjoy the delighted faces and rave reviews!