Cookie Dough Cheesecake

Oh. My. Yum.... I will tell you now that if you're looking for a low-fat dessert, this is not it. BUT, if you're willing to sacrifice some calories- this is totally worth it.

Cookie Dough Cheesecake (originally from here)

- 2 pkg.  (8 oz. each) Cream Cheese, softened

- 1/2 cup  sugar

- 1/2 tsp.  vanilla

- 2 eggs

- 3/4 cup  prepared or refrigerated chocolate chip cookie dough (I may have used over half a roll, but I don't really think you can go wrong with too much cookie dough)

- 1 Graham Pie Crust

Directions

1. Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.

2. Add eggs; mix just until blended. Remove 1/2 cup of the dough; drop by teaspoonfuls into batter. Stir gently until well blended.
 
3. Pour into crust. Top with level teaspoonfuls of the remaining 1/4 cup cookie dough. (This is where I just added extra cookie dough on top)

4. Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.