2 x 450g logs Aunty Kath’s Choc Chip Cookie Dough
2 x 250g blocks cream cheese, chopped, at room temperature
½ cup caster sugar
Grease a 20cm x 30cm slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Break one and a half logs of dough into large pieces. Press evenly over base of prepared pan.
Cook in a moderately slow oven (160C) for about 20 minutes, or until firm to touch Remove from oven. Cool.
Process cream cheese, sugar and eggs in a food processor until smooth. Spread mixture evenly over base. Crumble remaining dough evenly over filling.
Cook in a moderately slow oven (160C) for about 35 minutes, or until biscuit is golden brown and filling is slightly firm to touch. Remove. Cool slice in pan. Refrigerate for about 4 hours, or until cold.
Serve cut into squares.
TIP! Slice can be made up to two days ahead. Keep in an airtight container in the fridge.