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"To make the dough easier to slice, I recommend freezing it for 1 to 2 hours before starting this recipe" - Recipe submitted by Julee.

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

1. Preheat oven to 350*F (175*C). Coat 9-inch deep dish pie pan with nonstick cooking spray.
2. 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.
3. 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.
4. 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.