Food Friday! Chocolate Chip Peanut Butter Torte

Ingredients

1 roll (16.5 oz) chocolate chip cookie dough
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 cup miniature semisweet chocolate chips
1 cup honey-roasted peanuts
1 cup butterscotch chips
1/4 cup peanut butter

Directions

Heat oven at 350 degrees. In an ungreased 10 or 9 inch springform pan, break up cookie dough. With floured fingers, press down evenly in bottom of the pan to form a crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes.

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

In a medium, microwavable bowl, microwave butterscotch chips on High for 1 minute. Stir twice until melted and smooth. Stir in the peanut butter until smooth. Drizzle over the cream cheese mixture. Sprinkle with the remaining chocolate chips and peanuts.

Bake for 30 to 40 minutes longer or until the edge is set but the center is still slightly jiggly. Cool on a rack for 10 minutes. Run knife around the side of the pan to loosen the torte. Carefully remove the side of the pan. Cool for 1 hour. Refrigerate until chilled (about 2 hours). To serve, cut into wedges. Store in the refrigerator.