Philadelphia 3-Step Cookie Dough Cheesecake

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.

Cookbook and Recipe Cards. Lincolnwood, IL: Publications International, 2009. Print.

*P.S.  You can also make a cookie crust which is what the one in the picture has, instead of a honey graham pie crust.  Do whatever suits you!

Auntie Anne

I am going to meet Auntie Anne tonight.

I played an $80,000 concert grand piano today.  It was in a piano store and I played many of the other beautiful ladies too.

I ate a piece of cheesecake today that needs a whole blog post just for itself.

Best of all…

The whole day was spent with my best friend R, who is self-proclaimed “fabulous.”