Peanut Butter Cookie Dough Chocolate Cheesecake

PREHEAT oven to 350° F.

COMBINE cracker crumbs, pecans and butter in large bowl; mix well.

Press onto bottom of 9-inch springform pan.

Bake for 8 minutes.

PLACE 1 2/3 cups morsels in medium, microwave-safe dish. Microwave on HIGH for 1 minute; STIR. Morsels may retain some of their original shape.

If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.

BEAT cream cheese and sugar in large mixer bowl until creamy.

Beat in eggs one at a time, beating well after each addition.

Fold melted chocolate into cream cheese mixture (be sure to mix thoroughly or you will have cream cheese specks).

SPOON approximately 1/3 of cream cheese mixture into springform pan; spread mixture evenly over crust.

Cut 10 cookie dough bar squares in half; roll into balls.

Place 12 around 1 inch from outer edge, 6 in the middle and 2 in the center.

Spoon remaining batter gently over dough balls; smooth down top.

BAKE for 45 minutes or until edge is set but center still moves slightly.

Refrigerate for at least 4 hours or overnight.

Cut remaining cookie dough squares in half; roll into balls. Bake to desired doneness.

Melt remaining 1/3 cup morsels and spread over top of cheesecake.

Garnish each cheesecake slice by crumbling the cookies and sprinkling them around the edge of the cheesecake.

Serve immediately.