Ingredients
4 portions refrigerated ready-to-bake sugar cookie dough4 ounces cream cheese, softened1/2 cup dark chocolate chips, melted2 tablespoons sugar1 large egg white, room temperature1/2 teaspoon vanilla extractTOPPING:4-1/2 teaspoons cream cheese, softened2 teaspoons sugar1 teaspoon malted milk powder1 teaspoon baking cocoa2/3 cup whipped topping1 tablespoon chocolate syrup
Preparation
Line a 5-3/4x3x2-in. loaf pan with foil. Press cookie dough onto bottom of pan. Bake at 325° for 15-20 minutes or until golden brown. Cool on a wire rack.
In a small bowl, beat the cream cheese, melted chocolate and sugar until smooth. Add egg white; beat on low speed just until combined. Stir in vanilla. Pour over crust.
Place loaf pan in a baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 40-45 minutes or until center is just set and top appears dull.
Remove loaf pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. For topping, in a small bowl, beat the cream cheese, sugar, milk powder and baking cocoa until smooth. Fold in whipped topping. Spread over cheesecake. Cover and refrigerate for 1 hour.
Using foil, lift cheesecake out of pan. Cut in half. Drizzle chocolate syrup over each piece. Refrigerate leftovers.
