package (16 oz) Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies

packages (8 oz each) cream cheese, softened

3/4

cup sugar

eggs

1/3

cup whipping cream

1/3

cup sour cream

Heat the oven to 350°F. Spray 9-inch spring form pan with cooking spray.

Place 6 cookies in freezer. Press remaining cookie dough in bottom of pan. Set aside.

In large bowl, beat cream cheese and sugar with electric mixer on medium speed, until smooth and creamy. Add eggs one at a time, beating and scraping sides of bowl after each addition. Beat in whipping cream and sour cream; until well mixed. Pour cream cheese filling evenly over cookie dough. Crumble frozen cookies over filling.

Bake 55 to 60 minutes, or until set around edge and center is almost set, but just slightly jiggly. Turn oven off; leave door slightly open. Let cheesecake cool for 30 minutes in oven. Remove cheesecake from oven. Run metal spatula along side of pan to loosen. Refrigerate cheesecake 2 hours or until well chilled.

Remove side of pan before serving.

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