Chocolate Chip Cookie Cheesecake

1 box Betty Crocker® Gluten Free chocolate chip cookie mix (butter, gluten-free vanilla and egg as called for on cookie mix box)

3 packages (8 oz. each) cream cheese, softened
1 1/4 cups sugar
2 teaspoons gluten-free vanilla
4 eggs
1/2 cup miniature chocolate chips (optional)

1. Heat oven to 325°F. For crust, make cookies as directed on box using butter, vanilla and eggs—except press dough into bottom and 1 inch up side of 10-inch springform pan. Set aside.

2. For filling, in large bowl, beat cream cheese and sugar on low speed of electric mixer 30 seconds or until blended. Beat in vanilla and eggs, one at a time. Stir in chocolate chips. Pour into pan.

3. Bake 1 hour to 1 hour 15 minutes or until puffed and light golden brown. Turn oven off; let cake stand in oven 15 minutes with door open at least 4 inches. Remove from oven; run knife around inside edge of pan. Cool on wire rack. Refrigerate leftovers.

Servings: 16


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