GRAHAM CRACKER CRUST:
1 STICK BUTTER
1/2C. SUGAR
1 1/2 C. GRAHAM CRACKER CRUMBS
MELT THE BUTTER IN THE MICROWAVE IN A BOWL. STIR IN SUGAR AND CRUMBS. LINE AN 8 INCH PAN WITH NONSTICK FOIL AND PRESS THE CRUMB MIXTURE IN. BAKE ABOUT 9 MINS AT 350 AND LET COOL.
FILLING:
Cheesecake Ingredients:
7 ounces Pillsbury Chocolate Chip Cookie Dough, rolled into small cookie dough rounds-keep chilled till ready to use
8 ounces room temp cream cheese
1/2c. sugar
1 egg
2T. Flour
Electric mix the cream cheese until smooth. Add sugar and blend well. Add egg and flour until combined. Very gently fold in the chilled cookie dough rounds and pour onto the crust. Bake approx 30-35 minutes until just lightly starting to brown. Cool to room temp!
Chocolate Glaze Ingredients:
8 Tablespoons butter
6 ounces dark chocolate chips
1 T. light corn syrup
Microwave the chocolate and butter until smooth. Let cool to 90 degrees. Stir in the corn syrup. Pour on the bars and smooth with an offset spatula. Cool on the counter until the glaze is cool and then chill. Cut with a sharp knife and add a chocolate drizzle, if desired!
Linda says
Oh my gosh these look good! I’ve got to make them at some point during the holidays. Chocolate chips and cheesecake are two of my favorite things.