Chocolate Chip Cookie Cheesecake (Gluten Free)

 

1

box Betty Crocker® Gluten Free chocolate chip cookie mix

Butter, gluten-free vanilla and egg as called for on cookie mix box

3

packages (8 oz each) cream cheese, softened

1 1/4

cups sugar

2

teaspoons gluten-free vanilla

4

eggs

1/2

cup miniature chocolate chips

• 1 Heat oven to 325°F. For crust, make cookies as directed on box using butter, vanilla and eggs—except press dough into bottom and 1 inch up side of 10-inch springform pan. Set aside.
• 2 For filling, in large bowl, beat cream cheese and sugar on low speed of electric mixer 30 seconds or until blended. Beat in vanilla and eggs, one at a time. Stir in chocolate chips. Pour into pan.
• 3 Bake 1 hour to 1 hour 15 minutes or until puffed and light golden brown. Turn oven off; let cake stand in oven 15 minutes with door open at least 4 inches. Remove from oven; run knife around inside edge of pan. Cool on wire rack. Refrigerate leftovers.