Cheesecake and Chocolate Chip Cookie Dough

A picture is worth a thousand words and in some cases a thousand calories.  Cheesecake and chocolate chip cookie dough is a combination made in heaven!  The simplest recipes can be so delicious and that's the case with this recipe.  I have a confession to make - I used Pillsbury cookie dough and Ghirardelli chips!  I think there was a time when Nestle didn't melt the way I would have liked it and I've always found it to be "waxy" compared to Hershey's or other higher chocolate chips. 

Toll House Chocolate Cheesecake

Ingredients


1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Dough or your favorite recipe
2 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
4 oz unsweetened bakers chocolate, melted
2 containers (8 oz. each) frozen whipped topping, thawed
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted

Directions

PREHEAT oven to 375º F. Grease a 9-inch springform pan.

SLICE dough into 16 pieces. Cover bottom of prepared pan with pieces. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom.

BAKE for 15 to 17 minutes or until light golden brown. Cool completely in pan on wire rack.

COMBINE cream cheese, sugar and melted chocolate in a large mixing bowl until well blended. Add whipped topping; stir until just blended. Spoon over cookie crust; smooth top. Drizzle with melted chocolate. Cover; refrigerate for 3 to 4 hours or overnight. Remove sides of pan.

Grab a fork and dive in! This one is worth every single calorie - it's so tasty there is no guilt involved. 

Check out the following sites for some more sweet features:

Allie' n Son  - Sweet Tooth Friday

Sweet as Sugar Cookies - Sweets for Saturday #3