Yield: Makes 12 servings.
2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
3/4 cup prepared or refrigerated chocolate chip cookie dough, divided
1 Honey Maid Graham Pie Crust (6 oz.)
PREHEAT oven to 350 degrees F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1/2 cup of the dough; drop by teaspoonfuls into batter. Stir gently.
POUR into crust. Top with level teaspoonfuls of the remaining 1/4 cup cookie dough.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or over night. Garnish as desired. Store leftover cheesecake in refrigerator.
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