CHEESECAKE COOKIE RECIPES RECIPES

Steps:

• Heat the oven to 350°F. Spray 9-inch spring form pan with cooking spray.
• Place 6 cookies in freezer. Press remaining cookie dough in bottom of pan. Set aside.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed, until smooth and creamy. Add eggs one at a time, beating and scraping sides of bowl after each addition. Beat in whipping cream and sour cream; until well mixed. Pour cream cheese filling evenly over cookie dough. Crumble frozen cookies over filling.
• Bake 55 to 60 minutes, or until set around edge and center is almost set, but just slightly jiggly. Turn oven off; leave door slightly open. Let cheesecake cool for 30 minutes in oven. Remove cheesecake from oven. Run metal spatula along side of pan to loosen. Refrigerate cheesecake 2 hours or until well chilled.
• Remove side of pan before serving.

Steps:

• Heat oven to 350°F. Press cookie dough evenly in bottom of ungreased 13x9-inch pan. If dough is sticky, use floured fingers. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until blended. Add eggs, one at a time, beating on low speed after each, just until blended. (Don’t overbeat.) Spread cream cheese filling in pan over dough.
• Place jam in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Squeeze jam on cream cheese mixture in 5 thick lines the length of the pan.
• Use knife to pull all jam lines from top to bottom through cream cheese mixture at 1-inch intervals.
• Bake 55 to 60 minutes or until filling is set in center. Remove from oven to cooling rack. Cool 30 minutes. Refrigerate at least 1 1/2 hours. To serve, cut into 6 rows by 3 rows. Store covered in refrigerator.