Recipe: Deep-Dish Heath Bar Cheesecake Pie (with chocolate chip cookie dough crust)

DEEP-DISH HEATH BAR CHEESECAKE PIE

1 (18 ounce) roll refrigerated chocolate chip cookie dough, well chilled
2 packages (8 ounces each) cream cheese, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
4 (1.4 ounces each) Heath or other chocolate-covered English toffee candy bars, coarsely chopped

Preheat oven to 350 degrees F. Coat 9- or 10-inch deep-dish pie pan with nonstick cooking spray.

Slice cookie dough into 1/4-inch slices and arrange on bottom and up sides of pie plate. With floured fingers, press dough together to form crust; set aside.

In large bowl, beat cream cheese, sugar and vanilla for 1 minute with electric mixer on medium speed. Stop mixer and scrape down sides of bowl with rubber spatula. Beat 1 minute longer.

Add eggs, 1 at a time, beating until just blended. Stir in chopped toffee; pour into crust in the pie plate.

Bake 38-42 minutes or until center is just set. Cool completely.

Cover loosely, then chill for at least 4 hours or overnight before serving.

Makes 8-10 servings
Source: Cookie Dough Delights by Camilla V. Saulsbury