Chocolate Chip Cheesecake

Preheat oven to 350 degrees F. In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside. Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; and top with remaining slices of cookie dough. (For the top layer of this cheesecake, you simply need to lay the slices of cookie dough on top of the cream cheese mixture. The dough slices will expand when baking and will create a top layer for the cheesecake.) Bake 45 to 50 minutes, or until golden and center is slightly firm. Remove from oven, let cool, then refrigerate. Cut into slices when well chilled. NOTES: 1. Keep cookie dough refrigerated until just before slicing. 2. This tastes better to me when served cold. I would keep unused portions in the fridge, simply because of the cheesecake filling. 3. You can serve the cheesecake plain, with chocolate sauce, with fudge or whipped topping...whatever's your favorite.