Ingredients
- 6 Otis Spunkmeyer Chocolate Chunk Cookies
- 1 teaspoon salt
- 4 tablespoons melted butter
- 1 8oz package cream cheese, softened
- 1 cup sugar
- 1 large egg
- 1 cup Greek yogurt
- 1 teaspoon vanilla
- 1 cup mini semi sweet chocolate chips
Preparation
- Grease a quarter sheet pan.
- Pre-heat oven to 350 degrees.
- Crumble chocolate chip cookies into a food processor and process until ground into a fine crumb. Some of the chocolate chips will not grind down, that's okay.
- In a bowl, mix together cookie crumbs, melted butter and salt.
- Press cookie mixture evenly into the sheet pan.
- Bake for 10 minutes or until edges are golden.
- Remove from oven and allow to cool.
- Using a hand blender or mixer, beat together cream cheese and sugar until smooth.
- Reduce mixer speed to low and beat in egg. Mix until fully incorporated.
- Mix in Greek yogurt and vanilla extract. Beat until mixture is smooth and combined.
- Pour cheesecake mixture over crust. Sprinkle with mini semi sweet chocolate chips.
- Bake for 20 minutes or until the edges are set.
- Remove from oven and allow to cool.
- Cover and refrigerate for a few hours or overnight.
- Cut and serve.
