3/4 cup prepared or refrigerated chocolate chip cookie dough, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
Add To Shopping List
Let's Make It
Preheat oven to 350°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 until well blended.
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 overnight. Store leftover cheesecake in refrigerator.
Omit cookie dough. Substitute 1 OREO Pie Crust (6 oz.) for the ready-to-use graham cracker crumb crust. Prepare batter as directed. Gently stir 1/2 cup chopped OREO Cookies into the batter; pour into crust. Sprinkle with additional 1/4 cup chopped OREO Cookies. Bake as directed.
Calories From Fat
% Daily Value*
Total Fat 32g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.