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 13×9-inch baking dish with non-stick cooking spray.
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.