Chocolate Chip Cookie Cheesecake (Gluten Free)

Stole this recipe from bettycrocker.com

I made this for Ryder's birthday & it was very simple & we thought very tasty.

Ingredients

Crust

1 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

Filling

3 packages (8 oz each) fat free cream cheese, softened
1 1/4 cups splenda
2 teaspoons gluten-free vanilla
4 eggs
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

For filling, in large bowl, beat cream cheese and splenda 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.

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.