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Heat oven to 350°F. Grease 24 miniature muffin cups with shortening; lightly flour. Place 1 cookie dough round in each muffin cup. Bake 16 to 20 minutes or until golden brown. Remove from oven, and immediately press end of wooden spoon handle into center of each cookie cup to make 1-inch-wide indentation.

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Cheesecake: Beat cream cheese, sugar, and egg with a hand mixer until smooth. Add in vanilla, salt, and flour and beat again. Pour cheesecake filling over the cookie layer and smooth with a spatula. Step 4. Sprinkle the reserved cookie dough on top of the cheesecake filling. Step 5. Bake for 30 minutes, until the top is golden brown.

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Preheat oven to 350°F. Line an 8-by-8-inch baking pan with parchment. Cookie: Mix together Pillsbury™ Chocolate Chip Cookie Mix, butter, and egg in a bowl until well-combined. Press two-thirds.

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Refrigerate 20 minutes. 3. Meanwhile, in bowl of stand mixer, beat 1 package (8 oz) cream cheese, softened, on medium-high speed 3 minutes or until smooth. On low speed, beat in 1 cup sour cream, 1/2 cup sugar, 2 teaspoons unsweetened baking cocoa and 1 1/2 tablespoons red food color until smooth. 4. Pour filling into chilled cookie dough crust.

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Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done. Let cool. Meanwhile, beat cream cheese and sugar. Add vanilla and one egg at a time, beating well. Pour into crust. Lower oven to 325 and bake 75-90 minutes until cooked through and browned.

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Start by mixing together sugar cookie crumbs and melted butter for the crust. Press this into the bottom of a springform pan and bake it for about 8 minutes. Once the crust is ready, grab the ingredients for your Sugar Cookie Cheesecake filling: 32 ounces (4 8-oz blocks) cream cheese. 1 cup granulated sugar. 4 large eggs.

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Lightly spray a 9 " springform pan with cooking spray, set aside. Prepare crust first by beating butter and sugar together for 1-2 minutes until fluffy. Add in egg and vanilla, mixing until smooth. Add in salt and baking soda and mix until incorporated, scraping sides as necessary.

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While the sugar cookie crust is baking, make the cheesecake. In a large mixing bowl, add the completely softened cream cheese and beat until all is creamy. Next, add the sugar, vanilla and almond extract. Mix some more until all is combined. Now, add 1 egg at a time, mixing slightly in between each addition.

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Refrigerate. In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually add sugar, beating until smooth. At low speed, add eggs 1 at a time, beating just until blended. Add whipping cream, 2 tablespoons margarine and vanilla; beat until smooth. Stir in 1 cup chopped cookies. Pour into crust-lined pan.

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Shortbread Crust. Preheat the oven to 325F and grease and line the bottom of a 9″ springform pan with parchment paper. In a small mixing bowl, whisk together the flour, powdered sugar, and salt. Drop in the butter and use your hands to thoroughly smush the butter into the flour.

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Step 3: Make the cheesecake. Beat cream with an electric mixer fitted with the whisk attachment to medium-stiff peaks. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth, about 1-2 minutes. Add sugar.

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Preheat the oven to 350 degrees F and lightly grease a 9″ springform pan. Place the Pillsbury Sugar Cookies at the bottom of the greased pan making sure they cover the entire bottom. Feel free to slice the last few in half or quarters to fill in any little spaces of the pan left uncovered.

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Step By Step Instructions - Cookie Dough Balls. Here is how to make the cookie dough balls for the sugar cookie cheesecake. STEP 1: Dry ingredients. Mix the all purpose flour and salt in a medium bowl. STEP 2: Beat butter and sugar. Beat the butter and cane sugar on high speed for 2 minutes. STEP 3: Wet ingredients.

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Preheat the oven to 350 degrees F and line a 9×9 or 10×10-inch square baking pan with parchment paper. Add the cookie dough to the bottom of the pan. Use your hands to gently press it evenly to cover the whole pan. In a large bowl or stand mixer fitted with a whisk attachment, beat together the cream cheese, eggs, sugar, vanilla, and salt.

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1. Heat oven to 350°F. Place paper baking cup in each of 10 regular-size muffin cups. 2. Place 1 unbaked cookie in each paper baking cup. Bake 11 to 12 minutes or until light golden brown. 3. Meanwhile, in large bowl, beat cream cheese, sugar, half-and-half and vanilla with electric mixer on medium speed, scraping bowl occasionally, until.