- 1 (16.5 ounce) package NESTLE® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Dough
- 2 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 4 (1 ounce) packets NESTLE® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
- 2 (8 ounce) containers frozen whipped topping, thawed
- 1/2 cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted
- Preheat oven to 375 degrees F. Grease a 9-inch springform pan.
- Slice dough into 16 pieces. Cover bottom of prepared pan with pieces. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom.
- Bake for 15 to 17 minutes or until light golden brown. Cool completely in pan on wire rack.
- Combine cream cheese, sugar and CHOCO BAKE in a large mixing bowl until well blended. Add whipped topping; stir until just blended. Spoon over cookie crust; smooth top. Drizzle with melted chocolate. Cover; refrigerate for 3 to 4 hours or overnight. Remove sides of pan.