Review by Lyndee:
3 (8-ounce) packages cream cheese, softened (I used reduced fat)
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerated chocolate chip cookie dough
Preheat oven to 350 degrees F. In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough.
Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough. Bake 45 to 50 minutes, or until golden and center is slightly firm. Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.
Keep cookie dough refrigerated until just before slicing. You can serve the cheesecake plain, with chocolate sauce, with fudge or whipped topping...whatever's your favorite.
I think I made a couple of mistakes on this one. First of all, I was cheap. I didn’t want to pay $6 for two 16.5 oz cookie doughs when I could get a 30 ounce one for $4.50. Apparently, two ounces of dough makes a difference though as I didn’t have quite enough dough to completely cover the top of my bars. I didn’t slice them in pieces. I pressed half into the bottom and then pressed the 2nd half and laid it on top. Perhaps I pressed these too hard into my greased pan because getting them out after they chilled was not easy! The bottoms kept sticking to the pan. Also, Mitchell thinks he can taste the difference between light and full fat cream cheese. Yeah, he’s seven but he’s got a right to his opinion, I guess. He claims the reduced fat tastes like lemons. Ha! I don’t even know what that means but the kid cracks me up. Anyway, these taste pretty good but are a bit of a mess. I would follow the recommended cookie dough allotment next time and see if that helps. I might even buy 3 rolls of it just to make sure I had enough to cover the top generously.