Prepare the crust: Mix crushed Oreos and melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Chill in the fridge while you make the filling.
Whip the cream: In a cold bowl, whip the heavy cream to stiff peaks. Set aside.
Bloom the gelatin: Sprinkle gelatin over cold water in a small bowl. Let sit for 5 minutes. Then microwave for 10–15 seconds to dissolve. Cool slightly.
Make the cheesecake filling: In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Stir in the cooled gelatin.
Add food coloring: Mix in blue food coloring a few drops at a time until it’s the perfect Cookie Monster shade.
Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture.
Add cookies: Fold in the chopped mini cookies and mini Oreos.
Assemble: Pour the filling over the crust and smooth the top.
Chill: Refrigerate for at least 6 hours or overnight until firm.
Decorate: Before serving, top with more mini cookies, mini Oreos, and chocolate chips for that extra Cookie Monster flair.
