from the kitchen of Donna Simon

HEATH BAR CHEESECAKE

1 package (18 oz.) refrigerated oatmeal cookie
dough with chocolate and butterscotch chips
(To make the dough easier to slice, I recommend
freezing it for 2 - 3 hours before starting this recipe)
2 packages (8 oz. each) cream cheese, softened
2 eggs
1/2 cup sugar
1 teaspoon vanilla extract
4 Heath candy bars (1.4 oz each), coarsely chopped

Preheat oven to 350 degrees F.  Coat 9 inch deep dish pie pan with nonstick cooking spray.  Slice the cookie dough into 24 slices and arrange on the bottom and up the sides of the pie plate.  Press the dough together, making a uniform crust; set aside. In a large bowl, with an electric beater on medium speed, beat the cream cheese, eggs, sugar and vanilla for 1 minute, until well  mixed. Stir in the candy pieces and pour into the pie plate.  Bake at 40 to 45 minutes until the center is firm. Remove from the oven and cool. Cover loosely, then chill for at least 4 hours or overnight before serving.