I have a confession: I love The Golden Girls. I still watch reruns in syndication, even though I've seen every episode numerous times. My husband makes fun of me, but it's just one of those things I can't quit.
Now that Bea Arthur has passed away, leaving only two members of that revered foursome, I'm inclined to curl up on the couch with a cheesecake and a marathon. Specifically, this cheesecake - the easiest, creamiest, most delicious cheesecake I've ever made. The filling is reminiscent of light chocolate mousse, and the crust of chocolate chip cookies is chewy and decadent.
Oddly enough, Bea Arthur hated cheesecake, even though her character on the show loved it. In a way, I guess that makes this tribute less touching - but since my love for her stems from the sharp sarcasm of Dorothy Zbornak, it's my way of honoring her.Chocolate Chip Cheesecake
1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Dough
2 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
4 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
2 containers (8 oz. each) frozen whipped topping, thawed
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted
- Preheat oven to 375º F. Grease a 9-inch springform pan.
- Slice dough into 16 pieces. Cover bottom of prepared pan with pieces. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom.
- Bake for 15 to 17 minutes or until light golden brown. Cool completely in pan on wire rack.
- Combine cream cheese, sugar and choco bake in a large mixing bowl until well blended. Add whipped topping; stir until just blended. Spoon over cookie crust; smooth top. Drizzle with melted chocolate. Cover; refrigerate for 3 to 4 hours or overnight. Remove sides of pan.
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