Heath Bar Cheesecake
Serves: 8 to 10
1 package (18 ounces) refrigerated oatmeal cookie dough with chocolate and butterscotch chips (see Note)
2 packages (8 ounces each) cream cheese, softened
2 eggs
1/2 cup sugar
1 teaspoon vanilla extract
4 Heath candy bars (1.4 ounces each), coarsely chopped
Preheat the oven to 350 degrees F.
Coat a 9-inch deep-dish pie plate 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 for 40 to 45 minutes, until the center is firm.
Remove from the oven and allow to cool.
Cover loosely, then chill for at least 4 hours, or overnight.
Note: To make the cookie dough easier to slice, I recommend freezing it for 2 to 3 hours before starting this recipe.

Thank You, Rose M