Ingredients
- 1 roll (16.3 oz) Pillsbury™ refrigerated chocolate chip cookies
- 2 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1/2 cup heavy whipping cream
- 1 container (5.3 oz) Yoplait® Greek 100 vanilla yogurt
- 2 tablespoons chocolate-flavor syrup, if desired
Instructions
1 _ Heat oven to 325°F. Grease or spray 13x9-inch (3-quart) pan or baking dish. Press dough evenly in bottom. Bake 12 minutes.2 _ Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating and scraping between additions. Add heavy cream and yogurt; beat until just combined. Pour over cookie dough.
3 _ Bake 40 to 45 minutes or until set around edges and only slightly jiggly in center when shaken. Turn oven off; open oven door 4 inches. Leave cheesecake in oven 20 minutes longer. Remove from oven; cool at room temperature 20 minutes. Refrigerate 2 to 3 hours or until completely cooled. Drizzle with chocolate syrup. Cut into 5 by 4 rows. Cover and refrigerate leftovers.
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