Cookie Crust Cheesecake Bars

- Press cookie dough evenly into the bottom of

the dish. Bake for 18 minutes. - While dough bakes, combine cream and sugar

in a large bowl. Beat on medium speed until combined and creamy.

- One at a time, add eggs and continue to beat mixture.

- Then add heavy cream and yogurt. Beat until all is combined.

- Pour completed cheesecake mixture over finished cookie dough.

- Bake 40-45 minutes. The edges should be set, but the center should lightly jiggle.

- At this point, turn off the oven and open the door a few inches. Leave the cheesecake set in the oven for about 20 more minutes.

- Remove from the oven and let cool on counter for an additional 20 minutes.

- Then refrigerate a few hours to completely cool. Once cheesecake is cooled, remove from refrigerator and drizzle the top with chocolate syrup.

- Slice, serve & enjoy! - Optional: add strawberries or chocolate chips.

Ingredients:

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Directions:

- 1 (16.5 oz) Best Choice

Chocolate Chip Cookies (Spoon & Bake Dough)

- 2 (8 oz) Best Choice Cream Cheese Bricks

- 1 cup Best Choice Sugar - 3 Best Choice Eggs - ½ cup Best Choice Heavy

Whipping Cream - 1 (5.3 oz) container Best

Choice Vanilla Yogurt (we used Greek, but you can use plain also)

- 2 tablespoons Best Choice Chocolate Syrup

- Heat oven to 325 degrees F. Spray a 13x9-inch baking dish with non-stick cooking spray.