Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

1 (18 ounce) package refrigerated oatmeal cookie
dough with chocolate and butterscotch chips*
16 ounces cream cheese, softened
2 eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
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-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 extract 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.
Heath Bar Cheesecake 176

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