Philadelphia 3 step Cookie Dough Cheese Cake

Can I just say THIS WAS DELICIOUS!  And SO easy to make!  I think this will be a new favorite dessert in our home now!  I can already hear the daily requests for it...

Ingredients:
- 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 2 eggs
- 3/4 cup prepared or refrigerated chocolate chip cookie dough, divided
- 1 Honey Maid Graham Pie Crust (6 oz.) <- (or make your own; so easy and so much better!)

Directions:
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.
Makes 12 servings.

My advise:  Make it without dropping cookie dough on top, just put the cookie dough chunks INSIDE the Cheese Cake.  It was great with the cookie dough on top but it was hard to bake it long enough for the cheese cake to set without burning the cookies on top, therefore the cookies on top ended up being a little dark and a little on the hard side when it came to eating.  But I think it would be absolutely PERFECT without putting any cookie dough on top.

Family Rating*****
Reheat Rating*****

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