This is an amazing dessert! Seriously! I would recommend that you bake the bottom crust for at least 15-18 minutes. I found mine a bit squishy (I baked mine fro about 10-12 because I didn’t want it to be to hard after the second baking). You don’t need to use a springform pan if you don’t have one, a large cake pan or a 8″X10″ baking dish would do. 1 roll (16 oz) chocolate chip cookie dough 1-8oz package cream cheese brought to room temperature 1/4 cup sugar 1 egg 1 cup miniature or regular sized semi-sweet chocolate chips (divided into 2-1/2 portions) 1 cup chopped honey-roasted peanuts (divided into 2-1/2 portions) 1 cup butterscotch chips 1/4 cup peanut butter Chocolate flavoured syrup for garnish Heat oven to 350F. Break up the cookie dough into ungreased (I greased mine!!) 10 or 9″ springform pan. Press in bottom to form crust. Baked 15-18 minutes or until light golden brown. Cool 10 minutes. Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add sugar and egg, beat until well blended. Stir in 1/2 of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust, spread evenly. In medium bowl microwave the butterscotch chips on high for one minute, stirring twice, until melter and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture, sprinkle with remaining 1/2 cup chocolate chips and 1/2 cup peanuts. Bake 30-40 minutes longer until edges are set but center is still slightly jiggly …

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