Chocolate Chip Cookie Dough Cheesecake - Guest Chef Alex Smith

This delicious dessert comes courtesy of my nephew, Alex Smith, who made it for me when I was home to visit this year. It's really quite good and not difficult to make as it uses pre-made cookie dough. However keep the dough refrigerated until just prior to use, as it will be easier to work with when cold and more firm. Thanks to Alex for filling in while I'm out of the country!

Ingredients
3 8-ounce packages cream cheese
3 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 tubes Pillsbury chocolate chip cookie dough
   16.5-ounce each

Instructions
Preheat oven to 350F degrees. Prepare a 9 x 13 inch baking pan or dish by spraying with food release or lightly coating with softened butter. Beat together cream cheese, eggs, sugar and vanilla.

Unwrap and slice the cookie dough into 1/4 inch slices, keeping the two tubes separated. Arrange the slices from the first roll of cookie dough on the bottom of a 9 x 13 inch baking pan, pressing them together to form a bottom crust.

Spoon cream cheese mixture evenly over cookie dough crust. Top with remaining cookie dough slices by scattering them around on top of the filling.

Bake 45-50 minutes or slightly firm to the touch. Remove from the oven and let cool. Refrigerate until ready for serving. Set out at room temperature for 30 minutes prior to serving.

Can be topped with whipped cream or chocolate fudge topping if desired.