NO-BAKE CHOCOLATE CHEESECAKE

The instant I licked the beaters (yes, I lick my beaters) I knew this recipe was a winner. It is creamy, chocolaty, ultra-smooth on the tongue and it has a refrigerated cookie dough crust, what more can you ask for? The hardest part of the recipe is locating one of the ingredients (Nestle Toll House Choco Bake pre-melted chocolate). It comes in (8) once ounce packets to a box. I found it at Walmart of all places, right with the other baking chocolates. This recipe makes a nice thick, delicious dessert, and it is pretty enough for company.

(1) 16½ ounce pkg. refrigerated chocolate chip cookie dough
(2) 8 ounce packages of cream cheese (softened)
(1) cup of granulated sugar
(4) one ounce packets of Nestle Toll House Choco Bake pre-melted Unsweetened chocolate.
(2) 8 ounce containers of Cool Whip (thawed)
½ cup semi-sweet chocolate chips, melted

Preheat oven to 375° for the cookie crust. Cut the refrigerator cookie dough into 12 slices and put in a greased 9? spring form pan. Let the cookie dough warm up for about 20 minutes, then spread it out with your hands evenly. Bake for about 15 minutes or until lightly golden. Cool (in pan) on wire rack completely.

Mix room temperature cream cheese, sugar, pre-melted Choco Bake with an electric mixer, until very well blended. Stir in the Cool Whip and mix just until you don?t see any white streaks. Spoon onto cooled cookie crust and smooth the top. Drizzle the melted chocolate chips in a squiggly design over the top. Cover and refrigerate 4 hours or overnight.
NOTE: I?m sure this recipe could be made with chocolate chip cookie?s (from scratch) and real whipping cream, but I haven?t tried that method.