 "To make the dough easier to slice,
I recommend freezing it for 1 to 2 hours before starting this
recipe" - Recipe submitted by Julee.
Heath
Bar Cheesecake
- 1 (18-ounce) package refrigerated
oatmeal cookie dough
- 1 cup chocolate chips
- 2 (8-ounce) packages cream
cheese, softened
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 Heath candy bars (1.4-ounces
each), coarsely chopped
- Preheat oven to 350°F
(175°C). Coat 9-inch deep dish pie pan with nonstick cooking
spray.
- Slice the cookie dough
into 24 slices and arrange on the bottom and up the sides of
the pie plate. Press the dough together, making a uniform crust;
Sprinkle with the chocolate chips; set aside.
- In a large bowl, with
an electric beater on medium speed, beat the cream cheese, eggs,
sugar and vanilla for 1 minute, until well mixed. Stir in the
candy pieces and pour into the pie plate.
- Bake at 40 to 45 minutes
until the center is firm. Remove from the oven and cool. Cover
loosely, then chill for at least 4 hours or overnight before
serving.
Makes 12 to 16 servings.
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