Monster Cookie Cheesecake

Ingredients:

Directions:

1. ** Recommended to make the cheesecake one day before to allow for time to cool. Decorate the cheesecake the next day and chill until ready to serve. **
2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place a 10-inch springform pan on a separate baking sheet. Spray the springform pan with cooking spray.
3. Prepare the monster cookies. Add the butter, sugar, brown sugar, and peanut butter to the bowl of a stand mixer and mix until smooth. Add the eggs and mix until smooth. Add the corn syrup and vanilla and mix until smooth. Add the baking soda and oats and mix until well combined. Add the mini chocolate chips and mini M&Ms and mix until well combined.
4. Remove 2 cups of the dough to the springform pan and set aside. Use a cookie scoop to scoop the remaining dough into 12 cookies and place on the parchment paper lined baking sheet. Bake for 10 minutes then remove and set aside to cool. Once cool, store in an airtight container on the counter until the next day when ready to decorate the cheesecake.
5. Prepare the cheesecake. Press the dough into the bottom of the springform pan and about ½-inch up the sides.
6. Add the cream cheese to the bowl of a stand mixer and beat until smooth and creamy. Scrape down the sides as needed.
7. Add the sugar, flour, vanilla, and sour cream, and beat until well combined. Add the eggs, one at a time, and beat until blended.
8. Pour 1/3 of the cheesecake mixture in the springform pan and spread to the sides. Top with ¼ cup mini chocolate chips and ¼ cup mini M&Ms. Pour another 1/3 of the cheesecake mixture into the springform pan and spread to the sides. Top with the remaining ¼ cup mini chocolate chips and remaining ¼ cup mini M&Ms. Pour the remaining 1/3 of the cheesecake mixture on top and spread to the sides.
9. Bake for 60-70 minutes. The center should jiggle when moved but look set. Do not open the oven door while baking. Remove from the oven and let cool to room temperature. Once cool, cover with plastic wrap and refrigerate overnight.
10. Prepare the ganache topping. Add the heavy whipping cream to a microwave safe bowl and heat for 30-60 seconds until hot but not boiling. Add the chocolate chips and stir until melted and smooth. Continue to stir until the mixture has cooled.
11. Remove the outside ring of the springform pan. Pour the ganache on top of the cheesecake and use the back of a spoon to smooth to the sides and slightly over the sides so some of the chocolate drips down.
12. Chop 7-8 of the monster cookies you previously made. Sprinkle the cookies over the ganache, all the way to the edge.
13. Cover and refrigerate for at least 4 hours or up to overnight. When ready to serve, slice into wedges and enjoy! Optional – add a dollop of whipped cream to the top of each slice and add a chunk of one of the leftover monster cookies on top for garnish.
14. Any leftovers should be covered and stored in an airtight container in the fridge.

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