This easy cheesecake can be made with any kind of cookie dough crust. Try different combinations such as a chocolaty cheese filling over a white chocolate chip cookie crust or any new variety that's on the market.
1 (18 oz.) package refrigerated chocolate cookie dough
2 (8 oz.) packages cream cheese, softened
1/2 Cup sugar
2 large eggs
1/2 cup, plus 2 tablespoons canned chocolate frosting
3 tablespoons Godiva Chocolate Liqueur
3/4 Cup Cool Whip topping
Preheat oven 350 degrees. Press cookie dough in an even layer over the bottom of a 10-inch spring-form pan.
Set pan on a baking sheet.
Beat cream cheese and sugar in a large bowl until fluffy.
Add eggs, frosting, and liqueur and beat until creamy.
Pour batter into spring-form pan over cookie dough.
Place baking sheet with pan in middle rack of oven. Bake 1 hour until cheesecake puffs up and knife inserted off-center comes out clean.
Cheesecake center will continue to cook and become firm once removed from oven and cake will sink slightly as it cools. Place baking sheet with pan on wire rack and cool to room temperature.
Run a knife around edge of cake to loosen from pan. Release pan latch and remove pan collar.
Spread an even layer of Cool Whip on top of cooled cake. Using a knife tip, swirl remaining 2 tablespoons frosting throughout Cool Whip creating a marbled appearance.
Place cheesecake on a large dish and chill uncovered for 1 hour.
Cut into wedges and serve cold. Store covered in the refrigerator.
Makes 12 servings