Makes 48 bars
2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
3/4 cup granulated sugar, divided
2 packages (8 ounces each) cream cheese, at room temperature
1 large egg
1/4 cup sour cream
1 tablespoon lemon juice
2 tablespoons NESTLÉ CARNATION Evaporated Milk
1/2 cup NESTLÉ TOLL HOUSE Peanut Butter & Milk Chocolate Morsels
8 squares NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough
1.Preheat oven to 325 degrees. Line a 13 x 9-inch baking dish with foil. Spray foil with nonstick cooking spray. Set aside.
2.In a medium bowl, mix together graham cracker crumbs, melted butter, and 1/4 cup sugar. Firmly press mixture into the bottom of pan. Bake for 8-10 minutes until lightly golden.
3.Using a mixer bowl, beat cream cheese, and remaining 1/2 cup sugar on medium speed until light and fluffy. Beat in egg until incorporated; add sour cream, lemon juice, and evaporated milk and mix until incorporated. Stir in morsels. Pour over crust and spread evenly.
4.Break cookie dough into almond-sized pieces. Sprinkle over top of cheesecake. Bake cheesecake for 45-50 minutes or until the cheesecake is set and slightly golden on edges. Remove from oven; let cool to room temperature on cooling rack. Refrigerate or cut into bars and serve.
Find this recipe at verybestbaking.co