Chocolate Chip Peanut Butter Torte

By kschilling

Ingredients

• 1 roll refrigerated cho chip cookies
• 1 block scream cheese, softened
• 1/4 c sugar
• 1 egg
• 1 c chocolate chips
• 1 c butterscotch chips
• 1/4 c peanut butter
• 1/4 c chocolate syrup

Preparation

Step 1

1. Heat over to 350. In ungreased 9 in springform pan, break up cookie dough. Press dough evenly into pan to form a crust. Bake 15-18 mins. Cool for 10 mins.

2. Beat cream cheese on medium speed until light and fluffy. Beat in sugar and egg untl well blended. Stir in 1/2 c of choc chips. Pour over cooled crust; spread evenly.

3. In medium bowl, microwave butterscotch chips on high 1 min, stirring twice until until melted and smooth. Stir in PB until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining choc chips.

4. Bake 30-40 mins or until edge is set, but cente is still jiggly. Cool on cooling rack 10 mins. Run knife around side of pan to loosen torte; carefully remove side of pan. Cool 1 hour. Refrigerate at least 2 hourss.

5. To serve, cut torte into wedges. Drizzle choc syrup on plat, nd place wedge on top. Store in refrigerator.