Peppermint-Chocolate Chip Cheesecake Tart

Ingredients

1
roll (16.5 oz) Pillsbury® refrigerated peppermint sugar cookies
1/2
cup sugar
1
package (8 oz) cream cheese, softened
2
eggs
1/3
cup miniature semisweet chocolate chips

1 Heat oven to 350°F. Spray 9-inch tart pan with removable bottom with cooking spray. Cut cookie dough in half crosswise; cut each section in half lengthwise. With floured fingers, press dough evenly in bottom and up sides of pan.

2 Bake 10 minutes; remove from oven. (If crust is slightly puffy, pierce with a fork in several places to flatten out.)

3 Meanwhile, in small bowl, beat sugar, cream cheese and eggs with electric mixer on medium speed until smooth. Pour over hot crust, sprinkle with chocolate chips.

4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. To serve, remove sides of pan; cut into wedges. Serve warm or cold; cover and refrigerate any leftovers.