Recipe for cooking heath bar cheesecake

Desserts to Go with Coffee and Tea :: Cakes with Candy bars

Heath Bar Cheesecake

1 (18 ounce) pkg. refrigerated oatmeal cookie
    dough with chocolate and butterscotch chips*
16 oz. cream cheese, softened
2 eggs
1/2 c. sugar
1 tsp. vanilla extract or flavoring
4 (1.4 ounce) Heath candy bars, coarsely chopped*

To make the dough easier to slice, freeze it for two to three hours before starting the recipe.

Preheat oven to 350 degrees F. Coat a 9- in. deep-dish pie pan with non-stick 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 lrg. bowl, with an electric beater on med. speed, beat the cream cheese, eggs, sugar and vanilla extract or flavoring for 1 min., until well mixed. Stir in the candy pieces and pour into the pie plate. Bake at 40 to 45 mins. until the center is firm. Remove from the oven and cool. Cover loosely, then chill for at least 4 hours or overnight before serving.