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Chocolate Chip Cookie-Cheesecake Bars

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Ingredients

1 roll (16.3 oz)  refrigerated chocolate chip cookies
2 packages (8 oz each) cream cheese, softened
1 cup sugar
3 eggs
1/2 cup heavy whipping cream
1 container (5.3 oz) Greek 100 vanilla yogurt
2 tablespoons chocolate-flavor syrup, if desired

Directions

  1. Heat oven to 325°F. Grease or spray 13x9-inch (3-quart) pan or baking dish. Press dough evenly in bottom. Bake 12 minutes.
  2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating and scraping between additions. Add heavy cream and yogurt; beat until just combined. Pour over cookie dough.
  3. Bake 40 to 45 minutes or until set around edges and only slightly jiggly in center when shaken. Turn oven off; open oven door 4 inches. Leave cheesecake in oven 20 minutes longer. Remove from oven; cool at room temperature 20 minutes. Refrigerate 2 to 3 hours or until completely cooled. Drizzle with chocolate syrup. Cut into 5 by 4 rows. Cover and refrigerate leftovers.

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