START WITH 8 OUNCES OF COOKIE DOUGH (PILLSBURY IS WHAT I USED BUT HOMEMADE WOULD BE GREAT, TOO!) PRESS IT INTO AN 8X8 PAN LINED WITH NONSTICK FOIL AND BAKE AT 350 FOR ABOUT 13 MINS UNTIL BROWNED. TOP CRUST WITH 11 1/2 NUTTER BUTTER COOKIES TO BE EXACT! LOL CAREFULLY, SPREAD ON THE CHOCOLATE CHEESECAKE BATTER
CHOCOLATE CHEESECAKE BATTER:
ELECTRIC MIX:
12 OUNCES ROOM TEMP CREAM CHEESE
1/3C. SUGAR
3/4C. HERSHEY’S COCOA POWDER
1 EGG
BAKE FOR ABOUT 30 MINUTES AND CHILL IN FREEZER. CUT BARS. DIP NUTTER BUTTERS IN MELTED CHOCOLATE AND ADHERE TO EACH BAR.
LINKING AT CHEF IN TRAINING
Anonymous says
I’m confused, you bake the cookie crust then make the choc cheesecake batter. Do u put the batter on the allready cooked crust and bake again? Or bake the batter then dump onto crust? 🙂
DANIELLE says
prebake crust-pour on cheesecake batter and continue baking
Jennifer Riley says
Mmmmmmmmmmmmmmmmmmmmmmmmm x