I made this for Ryder's birthday & it was very simple & we thought very tasty.
Crust1 box Gluten Free chocolate chip cookie mix
Butter (we used Earth balance; a vegan alternative), gluten-free vanilla & egg as called for on cookie mix box
Filling3 packages (8 oz each) fat free cream cheese, softened
1 1/4 cups splenda
2 teaspoons gluten-free vanilla
1/2 cup dark chocolate chips
- Heat oven to 325°F. For crust, make cookies as directed on box using butter, vanilla & eggs—except press dough into bottom and 1 inch up side of 10-inch springform pan. Set aside
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 and & refridgerate.