Chocolate Chip-Peanut Butter Torte

Ingredients:
1 roll pillsbury create'nBake refrigerated chocolate chip cookies
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 cup miniature semisweet chocolate chips
1 cup choped honey roasted peanuts
1 cup butterscotch chips
1/4 cup peanut butter
1/4 cup chocolate-flavor syrup

Directions:

(1) heat oven to 350 deg F. In ungreased 10 inch or 9 inch springform pan, braek up cookie dough. with floured fingers, press dough evenly in bottom of pan to form crust. Bake 15-18 minutes or until light golden brown. Cool 10 minutes.

(2) Meanwhile in a medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust. Spread evenly.

(3) In a medium microwavable bowl, microwave butterscrotch chips on high 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzel over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts

(4) Bake 30-40 minutes longer or until edge is set but center is still slightly jiggly. Cool on cooling rack 10 minutes. run knife around side of pan to loosen torte. Carefully remove side of pan. Cool 1 hr. Refrigerate until chilled about 2 hours.

(5) To service, cute torte into wedges. Drizzle 1 teaspoon choclate suryp onto each dessert plate. Place wedges over syrup.