Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1
teaspoon ground cinnamon
3
packages (8 oz each) cream cheese, softened
1/2
cup sugar
3
eggs
8
oz bittersweet baking chocolate, melted, cooled
3/4
cup whipping cream
1
teaspoon vanilla
1/2
teaspoon ancho chile pepper powder
Whipped topping, if desired
Preparation
Heat oven to 325°F. In medium bowl, break up cookie dough. Stir in 1/2 teaspoon of the cinnamon. In ungreased 9-inch springform pan, press dough in bottom and 1 inch up side to form crust.
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Beat in melted chocolate, whipping cream, vanilla, chile pepper powder and remaining 1/2 teaspoon cinnamon. Pour over crust.
Bake 1 hour to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from side of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours or overnight.
To serve, run small metal spatula around edge of pan to loosen cheesecake; carefully remove side of pan. Cover; refrigerate any remaining cheesecake. Top with whipped topping.
