Keto Cookie Monster Cheesecake
1 bag @ketocandygirl chocolate cookie mix (mix according to instructions) & take 1/2 your mix & press it into your cake pan - set aside in fridge
16 ounces cream cheese (room temp)
2 eggs + 1 yolk (room temp)
1/2 cup POWDERED sweetener
1/4 cup heavy whipping cream (room temp)
60 drops blue food coloring or 1tsp food gel
6-8 crumbled Keto Candy Girl Chocolate chip cookies
Pinch of kosher salt
1 bag @choczero 70% dark chocolate squares
1/2 cup heavy whipping cream
Cream together your softened cream cheese, heavy whipping cream, sweetener, vanilla extract, & salt.
Taste test for sweetness, add more if you want it sweeter. I’ve noticed that you want to over sweet baking dishes because the sweet bakes out of it. Add in your food coloring.
Now, add your eggs + yolk and mix them in.
*note do not over mix. You just want to incorporate the eggs in. Once incorporated crumble in your chocolate cookies.
Add to your crust pan. Add a cut of paper towel to the top (collects moisture). Then cover with foil, tightly.
To your instant pot add 1.5 cups of water and your trivet. Place your cheesecake on top, close your instant pot.
Set on manual mode 30 minutes, & 18 minutes natural pressure release. At this point check how jiggly it is. Replace your paper towel & place back in for 15 more minutes & 18 minutes natural release.
Once done it will be a little jiggly that’s ok. It’ll set over night and come it perfect.
While that’s cooling make your ganache. In a microwave safe bowl add in your HWC + chocolate. Microwave for 3 minutes at 30% power. Then mix around till fully melted & combined. Let cool so it’ll thicken. Pour over cheesecake then place in fridge overnight.
Crumble chocolate chip cookies on top for extra decoration!
⭐️ Oven directions ⭐️
Bake at 350 for 55-65 minutes, start checking cheesecake around the 50 minutes mark. Paper towel + foil not necessary for this way.