No-bake chocolate cheesecake

Ingredients

• (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

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Preparation

• 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.

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