CHEESECAKE COOKIE SQUARES

Ingredients:
2 rolls of Pillsbury® refrigerated chocolate chip cookie dough
1 pound cream cheese
2 eggs
1/2 cup sugar
1 1/2 teaspoons vanilla extract

1. Preheat oven to 350˚.

2. Cut one roll of the cookie dough into 1/4”-thick slices. (Keep the other roll of dough
refrigerated.)
3. Place the slices in an ungreased 9” x 13” pan, about 3 slices in each row, spacing
them enough to cover the entire pan.
4. Cut a piece of waxed paper long enough to cover the entire pan and cover the cookie
slices. Press down on the waxed paper so that all the slices spread enough to meet
each other, and cover the entire bottom of the pan. Remove the waxed paper.
5. In a bowl, blend together the cream cheese, eggs, sugar, and vanilla, until smooth.
6. Spread the cream cheese mixture evenly over the pressed cookie dough.
7. Take the remaining roll of cookie dough out of the refrigerator and slice into 1/4”-
thick slices. Place slices on top of the cream cheese mixture, spacing them as close
together as possible while still covering the whole top (there will be spaces.)
8. Bake at 350˚ for 35 to 40 minutes. The top cookie dough may turn brown before it is
done, so cover with tin foil.

Makes about 24 squares.