Chocolate Chip Cheesecake Bars

[ Prep Time: 15 Minutes | Start to Finish: 2 Hours 15 Minutes | 16 bars ]

• 1 container gluten-free refrigerated chocolate chip cookie dough
• 2 packages (8 oz each) gluten-free cream cheese, softened
• ½ cup sugar
• 1 teaspoon gluten-free vanilla
• 2 eggs
•   Gluten-free chocolate-flavor syrup, hot fudge or strawberry topping, if desired

1. Heat oven to 350°F. Grease or spray 9-inch square pan. Spoon cookie dough into pan; press evenly in bottom of pan.

2. Bake 15 minutes. Meanwhile, in medium bowl, beat cream cheese and sugar with electric mixer on low speed about 30 seconds or until blended. Beat in vanilla and eggs, one at a time. Spread filling evenly over partially baked crust.

3. Bake 28 to 32 minutes longer or until puffed and center is just set. Cool 30 minutes on cooling rack. Refrigerate until cold, at least 1 hour. For bars, cut into 4 rows by 4 rows. To serve, place bars on individual plates. Drizzle each bar with chocolate syrup. Store covered in refrigerator.

1 Bar: Calories 240; Total Fat 15g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 65mg; Sodium 190mg; Total Carbohydrate 23g (Dietary Fiber 0g); Protein 3g Exchanges: 1 Starch, ½ Other Carbohydrate, 3 Fat Carbohydrate Choices: 1½

Delight your guests by making these bars extra fancy. First, drizzle chocolate syrup on the dessert plate in any pattern you desire. Place a bar over the syrup, and drizzle a bit more on top.