Cookie Dough Cheesecake

2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 2 eggs
- 3/4 cup prepared or refrigerated chocolate chip cookie dough, divided
- 1 Honey Maid Graham Pie Crust (6 oz.) <- (or make your own; so easy and so much better!)
Directions:
PREHEAT oven to 350 degrees F.  Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.  Add eggs; mix just until blended.  Remove 1/2 cup of the dough; drop by teaspoonfuls into batter.  Stir gently.
POUR into crust.  Top with level teaspoonfuls of the remaining 1/4 cup cookie dough.
BAKE 40 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or over night.  Garnish as desired.  Store leftover cheesecake in refrigerator.